Can I make bread dough tomorrow evening and refrigerate to make rolls on Saturday morning and do I need to reduce the amount of quick action yeast? Is it okay to use half rye and white flour? Thanks.
Making bread dough ahead and leaving to rise in the fridge
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Italy is rightly famous for its regional food specialities. But how do you know you're buying the real deal?
The key is to look for the distinctive red and yellow PDO mark - Protected Designation of Origin. It’s your guarantee of authentic regional flavour, perfected over centuries and made to exacting traditional standards.