Chahira,

This is from the BBA and is the one I use. I'll give you Oz and grams as well as volume.

Bread flour     2-1/2 Cups        11.25 Oz.                   319 grams
Instant Yeast   1/2 teaspoon     .055 Oz                     1.6 grams
Water      3/4 Cup plus 2 T@ room temp     7-8 Oz      198-215 grams

Mix flour and yeast together first. Add 77F water and mix well to rough ball. Knead for a few minutes on lightly floured counter to make a smooth mass. Ferment covered in a lightly oiled bowl for 2-4 hours. It will nearly double. Degas, form a ball and place  in a air tight bag, refrigerate  overnight. It can be kept and used for up to 3 days.

This will give you a very flavorful biga that has the old bread dough acids.

Hope this is what you were looking for.

Eric

You can find many recipes (Italian bread) using biga method in their website:

http://home.earthlink.net/~ggda/bredfrm.htm

Thank you guys , it was sooo helpful for me, I will show you the harvest very soon, Thank you Eric!

Thank you Wildeny!