Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Ingredients

  • 1 pound plain flour
  • ½ ounce dry yeast
  • salt

Method

Make a yeast sponge: sieve ¼ pound flour into a small mixing bowl and make a well in the centre. Sprinkle yeast and a pinch of salt into 4 tablespoons lukewarm water; after a few minutes, stir well. Strain yeast mixture into the centre of the flour. Make into a soft dough. Roll this in a little f