1. Combine the water with the 2 envelopes of yeast and sugar, stirring gently just to mix. Set aside to proof for 10 minutes.2. This starter consists of dough left over from the last time I made French bread and water. It has been in the refrigerator for one week. The water has a slight sour taste, and the dough is very spongy and airy with a sour smell. After the yeast has proofed for 10 minutes, add the starter with its liquid, 7 cups (1 kilogram) of the flour, and the salt.
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