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150ml water
1 teaspoon sugar
15g dried yeast
125g flour
Picture right: the mixture after 24 hours
To bake an authentic Spanish bread you begin making a fermentation mixture. We make a yeast paste which has to ferment for twenty-four hours to bake an almost sourdough bread. So today we start with the yeast mixture but the actual baking we do tomorrow.
How to make the yeast paste
Pour the water in a bowl
Dissolve the sugar in it.
Add the yeast to the water.
Stir until combined.
Put in a warm place.
The yeast mixture will become frothy.
Add the flour in parts.
Stir until the flour is incorporated.
The mixture looks like a paste.
Put the starter-dough mixture aside for 24 hours.
Tomorrow we'll continue!