Biga is a traditional Italian pre-ferment made from flour, water and a tiny amount of yeast. It is the Italian cousin of sourdough — milder, lighter and easier to digest. Why bakers use Biga Better flavour Stronger dough structure Softer interior Crispy exterior Longer freshness Easier digestibility Fermentation time 16–18 hours traditional Or 11–12 hours at 20°C for home use Gio Biga Oro® Made with 00 flour Slow fermented Frozen fresh Rises in 11–12 hours (maximum 15) Airy, soft, full of aroma Once you taste real Biga, you never go back!
