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Biga
Hello
Can we make biga without wheat flour?and if yes what flour to use and what ratio?thank you
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1 Reply
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Hi Christofer.
Welcome to the Scoolinary community, and thank you for your question!
Yes, it is possible to make a biga without wheat flour, although the result will depend on the type of flour you use.
Here are some options:
Spelt flour: It has properties similar to wheat but may require less water due to its absorption capacity.
▪️Suggested ratio: 100% spelt flour, 45-50% water, 1-2% yeast.
Rye flour: Produces a denser biga with a distinctive flavor. It is less elastic than wheat-based biga.
▪️Suggested ratio: 100% rye flour, 50% water, 1% yeast.
Gluten-free flours (such as rice or almond): This is more challenging since biga relies on gluten for structure. If you use these flours, you’ll need to add a binding agent (like xanthan gum or psyllium husk).
▪️Suggested ratio: 100% gluten-free flour, 50% water, binding agent as per the recipe, 1% yeast.
Keep in mind that the texture and final use of the biga will vary depending on the flour you choose.
We hope this information is helpful.
Best regards!
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