Biga Pugliese Bread Starter

This is a recipe to make a
starter to make Pugliese bread.
You can keep this almost
indefinately chilled and
covered in the refrigerator.

Ingredients:
1/2 teaspoon dried yeast
1/2 cup warm water
1 1/2 cup water at room temperature
3 3/4 cups unbleached all-purpose flour

Directions:
Stir the yeast into the warm water
and let proof for 10 minutes.
Stir in the remaining water and
then the flour, 1 cup at a time.
Mix with a wooden spoon for 3 or 4 minutes.
Leave the biga in the mixing bowl.
Cover with plastic wrap and let it rise
at cool room temperature for
anywhere between 6 and 24 hours.
The starter will triple in volume
and then collapse a bit.
It will also be wet and very
sticky when it is ready to be used.
Cover and refrigerate if not using at once.
To use the biga, scoop out the
needed amount while it is cold.
Replace with same amount of cold water,
cover and refrigerate until used again.