What is bigaa?

Question

The local Armenian bakery uses it in their "old Armenian style" bread. It says on the paper it's a "universal starter"... is that like yeast? They use both yeast and bigaa in the bread. I wanted to read more about what bigaa is made from and how it is made - or even where to buy it, but I've found nothing.

Yes, I am sure on the spelling. The package has two A's at the end bigaa. Maybe it's a misprint or just the way they pronounce it?

Answer 1

In Italy nearly every pre-ferment, including wild yeast or sourdough, is called a biga. So if you are making a recipe from another source that calls for biga, make sure you check to see exactly what kind of biga it requires.

Here is some good information on it for you =) I found it very interesting..



Oh and Desi-Chef if you are going to copy/paste from wiki at least list your source lol.

Answer 2

Biga is a type of pre-fermentation used in Italian baking. Many popular Italian breads, including ciabatta, are made using a biga. Using a biga adds complexity to the bread's flavor and is often used in breads that need a light, open texture with holes. Apart from adding to flavour and texture, a biga also helps to preserve bread by making it less perishable.

Biga preparations differ from, for example, San Francisco sourdough starters in that they can be dry, with the consistency of soft dough, rather than liquid. Another difference is that a biga is usually made fresh every day, sometimes by saving part of the dough and setting it aside for the next day's baking. A sourdough starter is usually kept alive, sometimes for years, in a separate container, giving it regular feedings of flour and water.

Answer 3

Are certain of the spelling?