Put yeast on one side of the bowl and salt and sugar on the side of the bowl.If you add the salt on top of the yeast it will deactivate that yeast and your dough will not rise.
Wrap the bowl tight with film wrap and lay a bowl over it. Put it in a dry place at room temp and leave overnight. A minimum of 12 hours, but up to 18 hours and let time do its magic. I do 18 hours :)
The next day your dough will smell boozy and bubbling. It is pretty incredible.
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