Dough: 2 tbsp dry yeast or 50 gr. fresh yeast (Important to soak the dry yeast in 100 gr. luke warm water for 10-15 min) 100 gr. butte...
Dough: 2 tbsp dry yeast or 50 gr. fresh yeast (Important to soak the dry yeast in 100 gr. luke warm water for 10-15 min) 100 gr. butte...