Difference between revisions of "Yoghurt Bread"
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#Stand until double in volume. Then proceed from '''The next morning:''' in [[Cookbook:Pain au levain naturel|Recipe:Pain au levain naturel]] | #Stand until double in volume. Then proceed from '''The next morning:''' in [[Cookbook:Pain au levain naturel|Recipe:Pain au levain naturel]] | ||
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[[Category:Bread recipes|{{PAGENAME}}]] | [[Category:Bread recipes|{{PAGENAME}}]] | ||
Revision as of 17:53, 30 March 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 naturelbpy:Cookbook:Bread with Yoghurt
