Yoghurt Bread
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Yoghurt bread starts with a wild starter made from plain yoghurt, water and a little honey instead of the usual flour and water paste. The mixture sits in a sterilized jar for three to four days until it turns bubbly, and then a single cup of flour turns it into a levain. It is a good way to try sourdough-style baking with ingredients already in the fridge.
Instructions
Rinse a glass jar with water and leave it wet inside. Sterilize it by microwaving the jar for 4 minutes.
Put the water, yoghurt and honey in the jar and stir them together. Screw the cap on loosely so gas can escape.
Leave the jar to stand for 3 to 4 days. The mixture is ready when it looks bubbly.
Add the flour and mix well until no dry patches remain. Let the mixture rest until it has doubled in volume.
Finish the loaf by following the final assembly stage in the recipe for pain au levain naturel.
Make it personal.
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