Changes for yeast

Ingredients for the starter

15 g fresh yeast or 10 g dry yeast

100 ml water

150 g flour 0

Ingredients for the dough

All the starter

360 g flour 0

10 g fresh yeast or 7 g dry yeast

145 g warm milk or water

2 medium eggs

60 g sugar

10 g salt

40 g softened butter

The process remains the same, but the rising times change. Always ensure the dough doubles in size.

If the season is too warm, the starter should be refrigerated. The following morning, it should be allowed to double at room temperature before use.

You can prepare the dough and let it mature in the refrigerator overnight; the next morning, allow it to acclimate to room temperature before proceeding.

Notes

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Recipe source: HERE.