William Curley, Suzue Curley

Yeast

Appears in

Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

About

I always use fresh yeast; it is readily available by asking at the bakery section of supermarkets, or at your local baker.

© 2014 All rights reserved. Published by Quarto.

Part of

Choosing Ingredients

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