Biga is a type of pre-fermentation used in Italian baking). It is a stiff preferment made with flour, water, and yeast, and is usually dry and thick compared to a sourdough starter). Biga is used to add complexity to the breads flavor and is often used in breads that need a light, open texture with holes). Apart from adding to flavor and texture, a biga also helps to preserve bread by making it less perishable). Biga techniques were developed after the advent of bakers yeast as bakers in Italy moved away from the use of sourdough and needed to recover some of the flavor that was given up in this move).

Some benefits of using biga in bread making include improving the functionality of gluten and strengthening dough, shortening final fermentation time with less yeast, boosting aroma and flavor, maturing the dough and increasing consistency, and extending the shelf life of bread.

To make biga, flour, water, and yeast are mixed to form a homogeneous dough, which is then allowed to ferment for 12 to 16 hours to fully develop its flavor). The quantities of the ingredients can vary, but a traditional biga is made with bread flour, water, and fresh or instant yeast.

Biga is used in many popular Italian breads, including ciabatta, and is also used in pizza dough). It is usually made fresh every day, but it can be refrigerated for up to 5 days or frozen for later use.