* 50 ml lukewarm water
* 5 g fresh Yeast
* 100 g natural Yogurt
* 100 g strong, White bread Flour
===Method===
* Mix the water with the Yeast until it has dissolved.
* Stir in the Yogurt.
* Add the Flour and stir until you have a creamy mixture and no lumps.
* Cover with a damp cloth and allow to Ferment for at least 3 hours at room temperature, or overnight in the Fridge.#yoghurtpoolish #yoghurt #flour #yeast #whitebread #ferment #fridge #poolish
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Recipe from: https://www.cookipedia.co.uk/wiki/index.php/Yoghurt_poolish
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