Ingredients
ScaleNo serving count in the source — scale by factor
- plain yoghurt125 g
- water125 g
- honey2 tsp
- all-purpose flour250 g
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
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 3–4 days until bubbly.
Add the flour and mix well. Let rest until doubled in volume.
Proceed to the final assembly stage in pain au levain naturel.
Region evidence: no stated origin (basic dish)
