Il babà di Ubaldo (Savarin)

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Friday, 15. November 2019 - 10:43
Hi, in your Il babà di Ubaldo (Savarin) recipe you list 10g backing powder and the rising agent. Is this an error. Savarin are usually made using yeast and the method you describe looks like one foe a yeast dough. I hope to make these for Christmas. Thanks

James Gemmill