Yoghurt poolish
This recipe requires preparation in advance!
This poolish is made with yogurt and has been translated from Xavier Barriga's book Pan (ISBN 8425343267)
Poolish is a mother dough made from a mixture of flour and water.
| Yoghurt poolish | |
|---|---|
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| Servings: | Servings: 10 - Makes about 200g |
| Calories per serving: | 32 |
| Ready in: | 3 hours |
| Prep. time: | 3 hours |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 8th October 2013 |
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Best recipe reviewWell it worked! 4/5 Not much more I can say about this. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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.
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