Making a Biga

First off, I guess I should explain just what a Biga is. When making traditional Italian bread, the biga acts as a starter and is added to your regular dough recipe. It not only enhances the flavor, but it also affects the texture by giving the bread a lighter texture and giving it bigger holes (instead of the much smaller holes found in other breads). I need to note here that this is not a classic biga, which is taken from the unsalted dough of the bread you would have made previously and Thus can be a subject for another article.

Choosing a Spice Rack

Ever since I started cooking, it seems as if I have been fighting an endless battle. I cannot count the number of times that I will be in the middle of making a dish and I stop to open the door to the pantry and begin a frantic search for an herb or spice. You may ask why I don't just get everything together before I start cooking? Well, when I bake, I line everything up first and then systematically work my way through the recipe, but when I cook, it is no-holds barred. You see, when I cook I very rarely follow a recipe; I like to improvise and experiment with different flavors. This being the case, I usually don't know what herb or spice I will use when I begin cooking. Thus, the battle continues.

Undercover Cat

I've been thinking that I may post a recipe for rustic Italian bread. This is the type of bread that you would see in bread shops: you know, piled in wicker baskets. I have made it several times and it has always turned out great. I would also like to mention that Koko and Yum Yum have gotten "The Big Head" and have gone commercial (smooth transition, huh?). They decided that they have become "too big" to just reside here on my site, so they branched-out and have developed their own product line. If you're interested, here's a link to Koko and Yum Yum's store. I have to admit that I've been having fun playing around with it.


Hey, I'm sleepin' over here...