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Medium
Published 1975
Prepare the yeast. Put the meal and salt into a warm basin and make a well, leaving a thick layer of meal at the bottom. Add the milk and water, which should be at a lukewarm temperature, to the yeast and pour in to the centre of the meal. Work in some of the meal gradually with the tips of the fingers until a batter is formed. Sprinkle a little dry meal over the top and cover the basin with a