>From what I have observed, the biga is used mainly in Italian bread
baking. I find that it is great. I am not always fooling around with
the sour of the culture of the sourdough. This I can freeze and use
dependably later on. It takes only a day or two to prepare. I have
used it with about six different recipes of various white breads, whole
wheat, and challah - and it has been dependable for me. Somewhere or
other I found an Italian bulletin board and got a number of their
recipes using this ingredient.