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By Rita~ on October 16, 2009
"This recipe uses a biga it's a pre-fermented dough that the French call a pate fermentee. It's started with a bit of yeast, and allowed to work for several hours. The advantage of making a biga is that because it ferments for a long time, which adds flavor and character to the bread.
These are best eaten when fresh, although a few minutes..."
Ingredients: ground cardamom, almond liqueur...
Prep Time: 40 mins
Total Time: 1 hrs 20 mins