Biga Recipe 200g tipo 00 flour – caputo blue 1g yeast 160g tepid water Mix the Biga ingredients together, cover and let the mixture rest for 2 to 3 hrs at room temperature. Once rested place the Biga mixture into a sealed container and leave in the fridge for 24 to 48hrs. The Biga will … Continue reading →

Milngavie Meatballs

Mint, Coriander & Chilli Dip Mumbai Style So fresh