Savarin

Yeast Cake

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • cups sifted all-purpose flour
  • ½ cup sifted cake flour
  • 1 (

Method

  1. Sift flours into large mixer bowl. Make a well in the flour. Break yeast into the well. Add the warm milk. Stir yeast with the milk until dissolved and then stir in enough flour to make a soft ball of dough. Cover bowl and let yeast rise about 15 minutes. (This is a leaven.)
  2. Add salt, 2