Biga [Starter Dough]
From:	A friend, Quebec, Canada
Comments:	Remaining dough can be refrigerated for up to 5 days or frozen; return to room temperature before using.
Ingredients	Preparation
3/4 cup [190 mL] warm water [105 to 115°F / 40 to 46°C] 1 teaspoon [5 mL] active dry yeast 1 1/2 cups [375 mL] cool water 4 cups [560 g] unbleached bread flour	Pour warm water into a glass measuring cup; sprinkle yeast over water and let stand for 15 minutes, until foamy. Into a large bowl, combine dissolved yeast and cool water. Using a wooden spoon, gradually beat in flour to get a smooth, elastic dough. Cover with plastic wrap; let stand at room temperature for 24 hours before using.