So, I want to make babka for a holiday dessert or brunch. I found a recipe that is complex enough to satisfy my need to spend a day in the kitchen and getting my hands “dirty,” but the recipe is a little vague. It calls for “biga,” made the night before and left to stand. The biga has a cup of flour, and then the dough recipe calls for 3 cups of flour, but “as needed,” and the author’s recipe doesn’t include any description of the finished dough, or to add flour a tablespoon at a time to an initial two cups until the undisclosed consistency is achieved. If you’d like to see the recipe, you can find it at Chocolate Babka Bread Machine) Recipe - Genius Kitchen Maybe you can help figure this out, because it sounds delish!