| Display title | Biga (bread baking) |
| Default sort key | Biga (bread baking) |
| Page length (in bytes) | 3,174 |
| Namespace ID | 0 |
| Page ID | 2399992 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of page watchers | Fewer than 30 watchers |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Wikidata item ID | Q3639846 |
| Local description | Type of pre-fermentation used in Italian baking |
| Central description | type of pre-fermentation used in Italian baking |
| Page image |  |
| Page views in the past 30 days | |
| Edit | Allow all users (no expiry set) |
| Move | Allow all users (no expiry set) |
| Page creator | 68.38.197.3 (talk) |
| Date of page creation | 17:05, 7 August 2005 |
| Latest editor | 2002:db4d:88a0::db4d:88a0 (talk) |
| Date of latest edit | 09:39, 1 June 2024 |
| Total number of edits | 109 |
| Recent number of edits (within past 30 days) | 1 |
| Recent number of distinct authors | 1 |
| Hidden categories (5) | This page is a member of 5 hidden categories (help):
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| Transcluded templates (67) | Pages transcluded onto the current version of this page (help):
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| Wikidata entities used in this page | - biga
- Sitelink
- Title
- Description: en
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