Ingredients
- 125 g (½ cup) plain yoghurt
- 125 g (½ cup) water
- 2 tsp honey
- 250 g (1 cup) all-purpose 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 3–4 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.