Yoghurt poolish

This recipe needs advance preparation!

Yoghurt poolish

Servings:	Makes about 200g
Ready in:	3 hours
Prep. time:	3 hours
Cook time:	None
Difficulty:

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

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

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

Method

1. Mix the water with the yeast until it has dissolved.
2. Stir in the yoghurt.
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.