Yoghurt poolish

This poolish is made with yogurt and has been translated from Xavier Barriga's book Pan (ISBN 8425343267)

Ingredients

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• 50 ml lukewarm water
• 5 g fresh yeast
• 100 g natural yogurt
• 100 g strong, white bread flour

Method

1. Mix the water with the yeast until it has dissolved.
2. Stir in the yogurt.
3. Add the flour and stir until you have a creamy mixture and no lumps.
4. 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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