Starter dough (for savoury Italian breads)

Ingredients 3
Servings 0


  • 300
  • 8
    active dried yeast
  • 150
    tepid water


HAND METHOD: Place flour on a clean surface - wood, granite or marble. Make a well in centre of flour. Sprinkle yeast and tepid water into well. Leave for about 1 minute, or until yeast begins to bubble. Mix thoroughly but slowly, using a wooden spoon or metal spatula, allowing flour to absorb water. Bring together into a rough ball with well-floured hands. Knead dough by pushing it away with palms a hands and pulling it back with your fingers to produce a smooth, well-mixed dough, 5 to 7 minutes, or until dough is smooth and elastic and surface is blistered. (The longer you knead, the more air you are incorporating into the dough.) Place in a large, very lightly buttered or oiled bowl. ELECTRIC MIXER: Knead ingredients in an electric mixer on low speed for 4 minutes. Cover starter dough with plastic wrap to prevent a crust forming during fermentation (which should take place in a draught-free area at room temperature). Allow 20 to 24 hours for fermentation.


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