1st day: Creating the dough
- 1 teaspoon [5 g] sugar
- 2 cups [500 mL] warm water
- 1 pack active dry yeast
- 2 cups [280 g] all-purpose flour
2nd day: Feeding the dough
- 1 cup [140 g] all-purpose flour
- 1 cup [250 mL] milk
- 1/2 cup [100 g] sugar
5th day: Feeding the dough
- 1 cup [140 g] all-purpose flour
- 1 cup [250 mL] milk
- 1/2 cup [100g] sugar
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1st day: Creating the dough
- Into a large glass bowl, dissolve sugar into 1/2 cup [125 mL] warm water.
- Sprinkle yeast over mixture; set aside for 10 minutes.
- Add remaining warm water, and flour.
- Beat dough until smooth.
- Tightly cover with plastic wrap; set aside, at room temperature, overnight.
2nd day: Feeding the dough
- Add flour, milk and sugar to dough.
- Mix well.
- Cover with plastic wrap and refrigerate.
3rd and 4th day:
- Lightly mix dough until smooth.
- Tightly cover with plastic wrap; refrigerate.
5th day: feeding the dough
- As on 2nd day, add flour, milk and sugar to dough.
- Mix well.
- Cover with plastic wrap and refrigerate.
6th, 7th, 8th, 9th and 10th days:
- Mix dough each day; cover with plastic wrap and refrigerate.
11th day:
Dough should now be completed and yield 4 cups [1 L]
- Give 1 cup [250 mL] mixture to a friend who is supposed to start over again as on the 2nd day and take care of it from day 3 to day 10.
- Use leftovers for cakes and pastries.
- When only 1 cup [250 mL] is left, start all over again as on the 2nd day and take care of it from day 3 to day 10.
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