Yoghurt poolish
From Cookipedia
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
- 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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