I had about 1 1/4 cups of biga left over from a bread baking project several weeks ago. It wasn't as liquid as your sourdough starter, but I forged ahead by adding a little more water to the dough. After dividing it in two, I had a pizza today and a crust for later. What a lot of fun. And I didn't have to get rid of the scrap of biga that I'd left in the fridge far too long. Reuse, recycle... yeast dough is endlessly flexible, isn't it, Donna Jo? Thanks for sharing - PJH

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