Yoghurt poolish
This recipe requires preparation in advance!
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.
Yoghurt poolish | |
---|---|
Servings: | Servings: 10 - Makes about 200g |
Calories per serving: | 32 |
Ready in: | 3 hours |
Prep. time: | 3 hours |
Cook time: | None |
Difficulty: | |
Recipe author: | JuliaBalbilla |
First published: | 8th October 2013 |
Best recipe reviewWell it worked! 4/5 Not much more I can say about this. |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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.
Discover Cookipedia's Culinary Creations on Pinterest
Explore the vibrant world of Cookipedia through our Pinterest page! We've curated a stunning collection of recipes that highlight the beauty of home-cooked dishes. It's the perfect way to visually navigate our extensive recipe library and get inspired by the flavors weβve shared over the years. Dive in and discover your next favorite mealβone picture at a time!
#yoghurtpoolish #yoghurt #flour #yeast #whitebread #ferment #fridge #poolish