Recruiter's Glossary

Examples: Banneton • Ash Content • Enriched Dough

Biga

Term from Baking industry explained for recruiters

Biga is a type of pre-fermented dough used in Italian baking, especially for bread making. It's similar to a sourdough starter but simpler to maintain. Bakers use biga to improve bread flavor, texture, and shelf life. Think of it as a special ingredient that makes bread taste better and last longer. When you see this term in a baker's resume, it shows they understand traditional Italian bread-making techniques and have experience with advanced fermentation processes. Other similar terms you might see are "preferment," "starter," or "mother dough."

Examples in Resumes

Prepared Biga daily for artisanal Italian bread production

Developed new bread recipes using Biga fermentation methods

Trained junior bakers in proper Biga maintenance and usage techniques

Typical job title: "Artisan Bakers"

Also try searching for:

Bread Baker Artisan Baker Italian Baker Pastry Chef Head Baker Bakery Production Manager Sourdough Specialist

Where to Find Artisan Bakers

Professional Organizations

Online Communities

Job Resources

Example Interview Questions

Senior Level Questions

Q: How would you adjust biga fermentation times based on different environmental conditions?

Expected Answer: A senior baker should explain how temperature and humidity affect fermentation, and describe specific adjustments to timing and ingredient ratios to maintain consistency.

Q: How would you scale up biga production for a large commercial operation?

Expected Answer: Should discuss maintaining quality while increasing quantity, scheduling considerations, and equipment needs for larger batch sizes.

Mid Level Questions

Q: What are the key indicators of a properly fermented biga?

Expected Answer: Should describe visual cues like bubbles and volume increase, smell characteristics, and texture indicators that show proper fermentation.

Q: How do you troubleshoot common biga problems?

Expected Answer: Should be able to identify and solve issues like over-fermentation, under-fermentation, and temperature control problems.