Conversion for yeast: 2tsp = 7g = 100g starter
Yield = >200g?
Sugar – 1/4tsp
Dry yeast – 1/2tsp
Water or milk (tepid 40 degrees C) – 30ml
Mix the ingredients together and stir. Leave covered for 10 minutes to let a foamy cap form on top of the mixture.
Water or milk (tepid 40 degrees C) – 100ml
Flour – 160g
Mix the water with the first mix. Add into the flour. Leave covered for at least 7 hours.