Brioche, bread or even pizza dough, sourdough is a must in bakery. This “living” part of the preparation develops thanks to the bacteria present in the flour. But rest assured, good bacteria.
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The preparation of the sourdough allows the fermentation of the dough and the good behavior of your bakery creations. The result of your recipe depends on the quality of your sourdough.
Don’t panic, the baker-pastry chef Fabrice Gwizdak comes to your rescue and reveals all his secrets for a perfect sourdough. Starting with the use of fresh baker’s yeast, which can be found in stores or… at your baker’s. Also find his succulent recipe for rum baba.
A recipe and an encounter to be found on our show * Succulent !, broadcast on Saturdays at 11:25 a.m. on France 3 Grand Est, Bourgogne-Franche-Comté, Hauts-de-France and Centre-Val-de Loire.
- Preparation instructions
Sourdough for a baba of 4 to 5 people
Preparation: 5 minutes
A bowl or a salad bowl
A wooden spoon preferably
200g of water
25g of baker’s yeast
- For the sourdough, pour 200g of hot water and 200g of flour into a mixing bowl. Add the baker’s yeast.
- Mix gently.
- Then let the preparation rest under a tea towel for 3 to 4 minutes, to allow it to “start”.