400 g. Spelt Flour, 20 g butter, 1T sugar, 1ts salt, 20 g. fresh yeast (or 1T dried yeast), 260 ml. warm water.
Apricot jam: 200 g. apricots (without the pit), 200 g. sugar, 1T lemon juice.
Showing posts with label farina di farro. Show all posts
Showing posts with label farina di farro. Show all posts
Tuesday, May 28, 2019
Monday, May 13, 2019
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