1 pint water 1 tablespoon sugar ½ of a (1/4-ounce) package active-dry yeast ¾ pound (a generous 2 ¾ cups) all-purpose flour

Step 1 In a large, deep bowl or deep container (large enough to allow the dough to double or triple in size), whisk together the water, sugar and yeast. Whisk in the flour to form the biga, or starter dough; this will be a thin, sticky dough similar to wet cement. Cover the container and refrigerate for 3 days.

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