Cookbook:Yoghurt Bread

Cookbook | Ingredients | Recipes | Bread

Culture

Ingredients

• 125 g (½ cup) plain yoghurt
• 125 g (½ cup) water
• 2 tsp honey
• 250 g (1 cup) all-purpose flour

Preparation

1. Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes.
2. Mix the water, yoghurt, and honey in the jar. Screw on the cap loosely, and let stand for 3 or 4 days until bubbly.
3. Add the flour and mix well.
4. Stand until double in volume.
5. Proceed to the final assembly stage in pain au levain naturel.