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Pane Toscano Sourdough Tuscan Bread | In Jennie's Kitchen



  • 112 grams sourdough start
  • 224 grams water
  • 325 grams flour


  • Combine the starter, water, and flour in a deep bowl. Stir to form a thick, ragged dough. Cover loosely with plastic film, and set in the fridge. The biga is ready to use as a firm starter for breads, cakes, etc. after fermenting for 24 hours. It will stay active in the fridge for up to five days, so try to use it all before then.