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POLISH PATE A PIZZAS
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| 4 g | de levure sèche de boulanger |
| 4 càcafé de miel liquide | |
| 480 g | de farine |
480 g d’eau
Eau+levure
Ajouter le miel et mélanger
Verser sur la farine
Garder 1 heure à température ambiante puis la nuit au frigo et noter l’heure sur le couvercle
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