At our production site in San Severino, Italy, we use a preferment called biga as our natual sourdough starter. To ensure that we maintain our high standards, which include consistently delivering top-quality artisan products to you, our Biga is freshly produced every day.
Biga is a type of yeast starter that is made purely from flour, water, and yeast. It is a stiff preferment, meaning that it requires to be prepared at least several hours prior to mixing the final dough. Its lower level of hydration—which typically varies between 50 and 60% water absorption—is the cause of this.
Biga’s low yeast content and prolonged bulk fermentation, makes it easier to digest our unique dough in comparison with a regular dough. Using Biga will give the finished dough a rich flavor and a light, airy texture prior to our hand-stretching process. Biga is considerably thicker and drier than a high-hydration sourdough pizza. Because of its thickness, the dough is believed to taste slightly nutty which enhances and optimizes the bread’s complexity of flavor and texture.
Biga is used in the production of all of our artisan products to add flavour, increase the quality of the texture and to give our products a unique, airy and crunchy texture.
Our natural sourdough starter, Biga, also increases the general shelflife of our products. We use biga for a naturally leavened sourdough made with stiff starter. To allow the dough to develop both its flavor and texture to reach its maximum potential, our dough is left to rise for between 24 and 72 hours.
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