Also called mother yeast, it can be easily prepared with fermented sugary fruit (the procedure can be found on our website, gordon-ramsay-recipe.com) or with yogurt. Here is how to proceed in this second case
Ingredients
- 125 g whole yogurt
- 125 g water
1. Mix 125 g of whole yogurt with 5 tablespoons of flour 0 and 125 g of water in an airtight glass jar.
2. Mix to obtain a very soft batter. Close the jar and let it brew for 2 days at 22-25 ° C.
3-4. Then remove 1/4 of the fermented batter and "refresh" the remaining one with 2 tablespoons of flour and a little water. Stir again and close. Let it ferment at 22-25 ° C for another 2 days. Repeat the operation for another 2 or 3 times, always every 2 days.
5. When finished, mix the batter with the same weight of flour and let it rise until it doubles in volume.
6-7. Then refresh the dough: knead it with the same weight of flour and half the weight in water. Let it rise and repeat the refreshment until it will double in 3-4 hours: the sourdough is ready. Use 250 to 350 g per 1 kg of dough. Refresh the remaining sourdough every day and keep it in the refrigerator.
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