Yeast starter for yeast dough
Description
The process of kneading sponge dough is not troublesome, but it takes a lot of time. It allows the yeast to ferment properly and the gluten to swell well. This helps the dough rise nicely and results in tender, airy baked goods. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare and weigh the necessary ingredients for the sponge.
- 2
Step 2
Dissolve the yeast in warm water, then add the sifted flour (150g) and 1 tsp of sugar. Mix everything until smooth (the consistency should resemble thick sour cream) and let it rise in a warm place for 30 minutes. I set my multicooker to "Multicook" mode at 35°C and close the lid.
- 3
Step 3
After half an hour, the sponge starter slightly increased in volume, and bubbles appeared.
- 4
Step 4
Now the remaining flour and the rest of the ingredients are added to the sponge. Mix for 10 minutes until a soft, elastic dough forms, cover, and let rise again in a warm place for 1 hour.
- 5
Step 5
After 1 hour, the dough has increased by 2.5 times. The indentation, when pressed with a finger, does not spring back. You can now start shaping buns, pies, or pastries.