Friselle (Ring Shaped Crisps)

Yield:	20 Friselle
Categories:	Italian, Bakery, Breads

1 1/4	ts	Dried yeast
1 3/4	c	Warm water
2/3	c	Biga Pugliese or durum flour
DIVIDER		-- biga
3 3/4	c	Durum or wholewheat flour
2 1/2	ts	Salt

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