Y is for…Yellow!
When we moved to this house six years ago, I said very sternly that I wasn’t going to have yellow flowers in the garden. I can’t think why I did that now, and over the last few years yellow flowers have appeared everywhere, some planted by me, some brought in by the birds.
I was looking through my photos last night and thought what a lot of yellow…. from forsythia enthusing about the return of Spring, to the clematis of late Summer, a lemon bundt birthday cake, a tin of golden ghee for dosa making, nettle gnocchi, hot ginger piccalilli, sublime flag irises on the Levels, a golden sunset in the rain heading down the motorway and more…
How could I have thought to keep yellow out of my life?
Be prepared to adjust the water and flour depending on how your flour behaves. Observe the condition of the dough in the video and aim for that.
Maria Paola tells me that this roll is called a michetta in her part of Italy and has been kindly sending me translations of Italian recipes after I posted asking for help on Twitter about a type of yeast called lievito di birra. I was slightly confused as to whether this was what Italians call fresh yeast or whether it was the yeast that is used to brew beer specifically. They’re all the same family but beer yeasts have different characteristics from the strain used to make bread. However this yeast is basically the same stuff we use for bread.
Zeb Bakes 