different types of dough

In bygone days this leaven was used for making bread, rghaif, fritters, etc., but it has now been replaced by bakers yeast which can be bought ready-made.

lngredients:

* 1 glass of flour
* 1 handful of cornflour
* 1 soupspoonful of groundnut oil
* 1 clove of garlic
* 1 good pinch of salt water

Preparation: 

Sift the flour, add salt, form a well, and mix with a little water; add a soupspoonful of oil ‘and knead vigorously for about 20 minutes. The dough should be of the same consistency as for bread. RoIl into a bali. Peel a ciove of garlic and push inside the dough.

Place in a bowl and leave to rise for at least 24 hours. Take out the garlic.Take a little of the bread dough each day and use to leaven the next days bread, thus establishing a regular supply.