Help! Is my Biga ("Tiga") Dead?

Help!  I think my Biga / Tiga is not doing anything, but I’m not sure. I’m using Fleischmann’s Bread Machine Yeast, which may be a problem. The yeast has worked lately, so it’s not dead, but maybe the process needs actual Active Dry Yeast, and not “Instant Bread Machine Yeast?” 

I followed Tony Gemignani’s instructions in his Pizza Bible:

Quote0.14 gram (one-third of 1/8 teaspoon) active dry yeast or 0.42 gram fresh yeast, broken into small pieces
39 grams (2 tablespoons plus 2 teaspoons) cold tap water 
55 grams (¼ cup plus 3 tablespoons) flour used in dough recipe

Tony G. says you should see a bit of foam when you stir; I saw nothing, although the grains of yeast did not float; they sank. This morning, after 14-1/2 hours, the Biga is still completely liquid and doing nothing. What should I be seeing at this stage?