Ingredients

For the Starter:

• • Warm Water: 100 ml
    • Purpose: Activates the yeast, providing the necessary environment for the fermentation process.

• • Sugar: 1 teaspoon
    • Purpose: Feeds the yeast, helping it to activate quickly.
  • Dry Yeast: 8 g
    • • Purpose: The key ingredient for leavening, giving the bread its rise and airy texture.

     

  • Wheat Flour: 3 tablespoons (full)
    • Purpose: Provides structure to the starter, creating a smooth base for the dough.

For the Dough:

• • Wheat Flour: 500 g (sifted)
    • Purpose: The main component of the dough, providing the necessary gluten structure for the bread.
  • Salt: 1.5 teaspoons
    • • Purpose: Enhances the flavor of the bread and strengthens the gluten network.

     

  • Warm Water: 350 ml
    • Purpose: Hydrates the flour, helping to form the dough and activate the yeast.

• Vegetable Oil: 30 ml
  • Purpose: Adds moisture and helps achieve a soft crumb in the finished bread.

Instructions

CONTINUE READING ON THE NEXT PAGE 🥰💕