Description
How to return the dry yeast in a working condition for the day.
Ingredients
-
Sugar
-
Flour
50 g
-
Water
100 g
-
Sourdough
30 g
Cooking
Pour the dry yeast with water, stir and leave for 1 hour to ferment a little swollen.
Add the flour and a pinch of sugar, stir well, cover with a lid and leave at a temperature of 26-29C (less is possible, but not more) for 12 hours.
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