@firstviolin -- Hi -- I don't know what kinds of recipes you've been looking at, but a biga is not that hard to make. It just takes a little time. Here's my Italian biga recipe, for what it's worth.
OK, you start out by making your biga. Here's what you'll need:
3/4 teaspoon active dry yeast
1/2 cup warm water
3 1/2 cups unbleached bread flour
1 1/4 cups cold water
Place the warm water in a bowl, and then sprinkle the yeast on top. You don't need to stir it, just let it stand for a while (like 15 min) until it gets foamy.
Then put your flour into a large bowl, and make a little dip in the middle. Pour in the yeasty water with the cold water, and then mix it together with a spoon (I prefer a wooden one) until it gets too difficult to stir. It should be well-mixed and sticky.
Cover and let it ferment in your fridge for at least 24 hours. You'll be able to use this biga for up to two weeks afterwards.
Now you're ready to make the actual bread. Using a biga instead of yeast will give your bread a much more flavorful taste, almost "beery" in nature, or kind of like sourdough.
And be sure to use Italian olive oil for dipping too -- you just can't compromise if you really want to get the best flavor here!
Best of luck, feel free to message me back in the comments if you have any questions.