Читать книгу Made in Italy: Food and Stories - Giorgio Locatelli - Страница 82

We like to use fresh yeast because it has a subtle flavour and, as it is a living thing, it works as soon as you mix it in, so you can do it at a cooler temperature; dried yeast, on the other hand, needs warmth. More and more health food shops and delis are stocking fresh yeast, or you could ask your local baker for some – if you are lucky enough still to have one.