Difference between revisions of "Yoghurt Bread"
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[[Image:Masa madre.jpg|right|thumb|Culture]] | [[Image:Masa madre.jpg|right|thumb|Culture]] | ||
'''Yoghurt Bread''' | '''Yoghurt Bread''' | ||
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#Mix the water, yoghurt and honey in the jar, screw on the cap loosely and let stand for 3 or 4 days until bubbly. | #Mix the water, yoghurt and honey in the jar, screw on the cap loosely and let stand for 3 or 4 days until bubbly. | ||
#Add the flour and mix well. | #Add the flour and mix well. | ||
| − | #Stand until double in volume. Then proceed from '''The next morning:''' in [[ | + | #Stand until double in volume. Then proceed from '''The next morning:''' in [[Pain au levain naturel|Recipe:Pain au levain naturel]] |
| − | [[Category:Bread | + | ==References== |
| + | <references/> | ||
| + | [[Category:Bread Recipes|{{PAGENAME}}]] | ||
| − | [[bpy | + | [[bpy:Bread with Yoghurt]] |
| − | [[ss | + | [[ss:Yoghurt Bread]] |
| − | [[ta | + | [[ta:Yoghurt bread]] |
Latest revision as of 15:51, 9 May 2012
| Bread
Yoghurt Bread
Ingredients
- 125 g (½ cup) yoghurt
- 125 g (½ cup) water
- 2 tsp. honey
- 250 g (1 cup) flour
Preparation
- Wash a glass jar with water and leave it wet. Sterilize by microwaving it for 4 minutes.
- Mix the water, yoghurt and honey in the jar, screw on the cap loosely and let stand for 3 or 4 days until bubbly.
- Add the flour and mix well.
- Stand until double in volume. Then proceed from The next morning: in Recipe:Pain au levain naturel
