Difference between revisions of "Yoghurt poolish"
From Cookipedia
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+ | <span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader"> | ||
+ | ===Recipe review=== | ||
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+ | '''<span class="reviewTitle">Well it worked!</span>''' | ||
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+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | ||
− | + | <span class="reviewDesc">Not much more I can say about this.</span> | |
− | + | <span class="reviewAuthor">[[User:Klapaucius|Klapaucius]] </span></span> | |
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|TotalCalories = 326 | |TotalCalories = 326 | ||
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|PrepTime = 3 hours | |PrepTime = 3 hours | ||
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This [[Poolish|poolish]] is made with [[Yoghurt|yogurt]] and has been translated from Xavier Barriga's book '''Pan''' (ISBN 8425343267) | This [[Poolish|poolish]] is made with [[Yoghurt|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''. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| 50 ml lukewarm water | | 50 ml lukewarm water |
Revision as of 16:59, 1 April 2021
This recipe needs advance preparation!
Recipe review
Well it worked!
4/5
Not much more I can say about this. Klapaucius
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.
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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https://www.cookipedia.co.uk/recipes_wiki/Yoghurt_poolish