How to Dry and Reactivate Mother Yeast. I could start from 1960, when there were no refrigerators, or there were very few who owned one, mother yeast was an indispensable thing for all those who prepared bread, pizza, savory and sweet cakes, then came the cold chain and with it the brewer's yeast. Problem solved!
I'm going too fast? Ok, slow down. Brewer's yeast used today for bread making, the one in cubes to understand better, it is composed of mushrooms which, added to water and flour, produce gases that give rise to leavening.
How to Dry and Reactivate Mother Yeast
The mother yeast is composed of lactic microorganisms which during fermentation produce carbon dioxide giving rise to leavening. It is generally composed of flour, water and a sugar used as an activator, usually honey.
Yeast, or if you prefer to call it sourdough it can be produced from scratch, or it can be bequeathed by someone who already "cultivated" it previously.
Same result but obtained with two different products.
Honestly, it's a lot of work to keep him at home, twice a week it should be washed, refreshed and we have to feed him otherwise he dies.
All is well until we have to leave home for a few days, for holidays or other commitments. So what happens? Our mother yeast dies, or as I suggest in this article we can dry it.
How to Dry and Reactivate Mother Yeast
How to dry it
Just spread it over the parchment paper in a thin layer at room temperature until it is possible to crumble it into flakes or powder. You can store the flakes in an airtight glass jar and done.
This operation can take more or less time, depending on the season. Once crumbled and stored, our mother yeast will not need any maintenance or refreshments. It can be stored for many months.
And now how do you use it again?
By doing this in a couple of days it should be ready to use again for your next dough:
Rehydrate the yeast and then refresh it, as soon as you notice the classic fermentation bubbles it is ready to be used again. If you notice that the reboot is long and difficult, add a little honey and the problem will be solved.
Conclusion
All these leavening processes, which flours to use and how they should be used are the basis of our professional pizza chef courses that we carry out weekly at our pizza school. If you want more information about our workshops, click here.
If you have a busy life, full of commitments and you don't have time to come to our pizza school to personally attend a course, we recommend the fantastic "Corso Di Pizzaiolo Online" available here on our website. Just download it on your phone or PC and you can follow it from your home comfortably seated on the sofa. Find out more, click here.
Rising Temperature Of The Pizza. In our previous article, we have explained everything about the various types of yeast. Today we spend a few words on the process of rising.
The leavening process is formed by the effect of gases produced within our dough from live products, the mushrooms of our yeast. The bread or pizza will form a honeycomb structure (the famous air bubbles) that will make our product easy to eat and very pleasant to taste.
Rising Temperature Of The Pizza
Brewer's yeast (saccharomyces cerevisiae) it feeds on carbohydrates and produces gas in the form of carbon dioxide and ethanol. Our carbon dioxide is responsible for the swelling of the dough (air bubbles) while ethanol which is a type of alcohol, evaporates during cooking.
The temperature is very important to obtain an excellent leavening.
At the temperature of 2/6 degrees the yeast metabolism is blocked, in fact at these temperatures we ripen in the refrigerator. The yeast stick can also be kept in the fridge 3 the 4 weeks, but beware, because old cells lose their leavening strength.
If stored at temperatures above 38 degrees its cells slowly die and its leavening strength will be drastically reduced.
Rising Temperature Of The Pizza
At what temperature the leavening?
Above the 7 /8 degrees the yeast begins its work, the production of carbon dioxide occurs, even if the optimal temperature is between 24 degrees and 30 degrees.
Professionals use leavening cells set to 28/30 degrees and suitably humidified. And, because humidity is very important, without it a crust would form on bread or pizza balls and prevent them from increasing in volume (rising).
Final Annotations
Don't be intimidated by this process, it is much more difficult to say than to make it happen. In any case, you can always enroll in one of our professional practical courses and become a perfect pizza chef. Find out all about our courses. Visit this link.
If you do not have free time or resources to come to our school, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" available for everyone that you can download on your PC or phone and follow from the comfort of your home during your free time. For all information on the online pizza chef course click here.
We got to the greetings, but before doing that I wanted to remind you to download my book which is called: NOT ONLY PIZZA and that you can find at this link.
Pizza and Yeast The Righteous Doses. When you write posts that will be read by many other people, It must be clear, but the thing that I think is very important not to fall into criticism from other readers or people doing the same job is… only write things you know well.
Often surf the net looking for ideas and suggestions for new post, today to answer questions received by many readers and readers who prepare the pizza at home, I wanted to write this advice covering a pretty important thing about the pizza, We introduce the topic baking powder and the right amounts to be added to the dough.
Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses
When I read in some recipes on the web site of some illustrious and I see between doses….Flour 300 grams and Yeast 20 grams Well… shoot straight, immediately step to other sites and other recipes. How you can use 20 grams of yeast for 3 pizzas to the plate or for the preparation of a baking tray? What credibility we should give these gentlemen? daltronde, just look at the photos of their results to understand that he's talking about pizza, but of something baked in the oven with the above ingredients.
Too much yeast in the dough feels, altrera aromas and taste of pizza.
So what we have to put yeast?
The yeast cubes of beer they sell in the supermarket weigh 25 grams, I think that in a dough 200 pizzas along with 24 hours of leavening in the fridge, ne uso 5 GRAMS (Five).
Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses
For housewives and husbands who Sundays prepare pizza at home and as usual to knead 5 afternoon and then leave the dough to rise 2 sunshine hours and then consume it the same evening at 7/8, I would like to give an advice: Increasing the dose of yeast disproportionately pizza will not rise before, It takes the same time to rise even with only a few crumbs of leaven, 2 or three grams are sufficient. Anyhow, the mixture to be digested must get to “maturation” more or less quickly depending on the type of flour used for the dough that will have, and maturation, You not certainly comes with only two hours of leavening.
Make a habit of mixing with a good mixture of flour (W350) pizza on Saturday, and then roll out the pizza and fire it on Sunday night (long rising in the fridge), the result will be great.
How do I comment my friend Carmine, the topic “As yeast use” it is clear only to people who have appropriate knowledge on the pizza, on doughs and especially the flour to use, those who prepare once in a while the pizza at home will have difficulty understanding.
Just to help these people in difficulty, I prepared a course of professional pizza maker ONLINE to everyone who will help you prepare the pizza to your home just like an expert pizza maker, It contains lots of useful information, tricks and secrets on suitable flour for pizza, dough, leavening, the preparation and baking. The trainees have access to a tutor who will answer to all the doubts and questions, to know more CLICK HERE.
Pizza and Yeast The Righteous Doses
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Sour Dried Pasta and Pizza. And, It happened again, You will not believe, but there's still those who insist on wanting prepare pizza exclusively with the yeast, even making a mess on the name, calling “Sourdough”. I was invited to dinner with friends and friendly hostess has prepared his specialty: Pizza with his staff sourdough! Logically the yeast (natural) He does not respond with force in the same way of the yeast, that, for the uninitiated, Also it is natural, then, We had dinner with a pizza absolutely unleavened.
Sour Dried Pasta and Pizza
But what is this blessed yeast? We do a bit of clarity saying: The brewer's yeast is not some chemical thing prepared illegally in some clandestine laboratory in a makeshift garage somewhere drug dealer.
garage and nothing pushers nothing, I'm sorry for you, the yeast is formed by colonies of a microorganism named Saccharomyces cerevisiae which is obtained by fermentation and did multiply. Washed and dried and gives life to the dry yeast, sold fresh in cubes gives life to the classic yeast that we find at the supermarket.
All this opening speech to finally get to the dried sour dough.
Sour Dried Pasta and Pizza
Sour Dried Pasta and Pizza
The dried sourdough is a powder that is added in bakery products in small percentages to improve the sensory characteristics of the product.
The structure of the bacteria and yeast that are present in the sourdough are very resistant all'essiccatura, then in the preparation of sour dough there is a complete deactivation of the yeast, for this reason when dried completely it loses its power fermentative. So dear friends, not just the simple addition of dried sourdough, but we must always add the yeast so that our yeast dough.
Why do you use the dried sour dough?
As with the classic leavened with the yeast you are obtained a mainly alcoholic fermentation with the production of a few different metabolites that are responsible for the aroma and flavor, adding the acid dried pasta dough, we will obtain a lactic and acetic fermentation also. This makes it better preserve the product, its aroma and its flavor.
Sour Dried Pasta and Pizza
Sour Dried Pasta and Pizza
And the pizza dough?
The pizza is a product that should not be stored for a long, on the contrary, the opposite is true, It should be eaten still hot, the smells and the flavors are prevailing data from the ingredients on the pizza, therefore all the possible benefits of dried sourdough do not apply to our beloved pizza.
Maybe dough bread……perhaps… any technician in the field with a good “nose” It may feel some difference.
Conclusion:
If it's pizza we want to talk, used strong flour, brewer's yeast, long rising in the refrigerator, few ingredients and good!! Just invite people to your home just to settle your “mother dough”, use it for bread, not for a good pizza! they are angry, I ate a pizza unleavened, It is absolutely not come to maturation, Rusk because cooked at very low temperatures and I had to get up twice during the night to drink water.
I asked the friendly hostess to subscribe to one of our professional pizzaiolo courses at our School Pizza. It also happens to you sometimes to make pizza for your guests so “disastrous”? Subscribe to our professional course of pizza ONLINE, you will learn everything there is to know about pizza and you will become an expert pizza maker in no time. For more information, click here.
The next time you decide to make pizza at home, starts in the right way, before buying the flour for the dough, carefully read our guide to the flour for pizza, click here to know which one to buy flour.
Add this site to your “Bookmarks”, It will be useful the next time you decide to make pizza for your guests at your house. More than 200 recipes of pizza at your disposal, how to make a perfect mix, the drafting of pizza, cooking and many videos at your disposal.
The sourdough or if you prefer to call it sourdough or if you follow the trend will call definitely sourdough, It is very simple to make at home and very satisfactory results.
It is often used for dough with long proofing, 24-48 hours, dough to be kept in the refrigerator.
If you are one of those who makes the pizza at home once a week and does not have much time to advise you not to take even consider the idea of producing your staff to use yeast to the dough for pizza.
La pizza fatta in casa, indeed, because of the short time we have available is mixed and barely leavened is leveled and fired within a few hours. To get quick results, it is advisable to use the classic yeast.
For anyone in the house often panificano, Firing sweets, croissants, donuts and panettone, It is how to prepare yourself a great sourdough.
Yeast and How to Keep it how to prepare
Mother Yeast
The dough is alive, therefore it should be treated and go “refreshed weekly with new flour and water.
Ingredients:
200 gr flour 0
100 ml water
1 teaspoon of honey
Procedure:
Mix these ingredients with a spoon until a smooth ball and homogeneous.
Let rise in a bowl covered with a cloth 48 hours
If you spend 48 take hours 200 gr of compound and mixed with:
200 gr flour 0
100 ml water
This second method is called "refreshing" which means food sourdough with new water and new flour. Once completed this second dough you can leave a few hours in a glass jar at room temperature for starts rising and then put it in the fridge.
Yeast and How to Keep it how to prepare
sourdough
Once you make the dough, every 5/7 days, It is powered according to this proportion: it weighs 200g must be added 200 grams of flour and new 100 ml of new water.
After a few weeks and 4-5 refreshments will finally test your sourdough preparing at home maybe bread or similar. Nothing pizza for the moment, the yeast would not be strong enough to react quickly so sfornereste bad pizza.
Leave your comment about this article.
To explore this topic, you can consult our previous article:”sourdough or yeast dough for pizza”
If you want to know more about different types of yeast, read our post: “Types of yeast”
If you want to know more about yeast, consultation wikipedia
Today I'll talk about Gluten trying to do it in a very simple way.. This word, in recent times has become part of our everyday vocabulary, part of (merit) goes to those suffering from some disorder of food intolerance, up to the celiac disease can not tolerate gluten absolutely. And to think that we find commonly in all leavened products from the oven.
Dough for pizza
GLUTEN AND PIZZA
When we begin to knead flour and water, you begin to form the lattice glutinico. We find the gluten in all flours, even if in a different way.
Each type of flour has a different protein value (Gliadine and Glutenine) that upon contact with the water to rise to a protein complex called precisely gluten. Gluten form a lattice in our dough that will be the backbone of the mix that supports it and it does not do it rise deflate. The reticle is visible if we look at the interior of a slice of bread, where we can observe the alveolus or lattice that is formed.
Slice of bread
The percentage of gluten that contains a flour that is mixed with water as the unit of measure the "strength"Which is shown in all packs of flour with the symbol The. Then, the greater the value of W, the greater the strength of that flour.
The flour for biscuits average has a W ranging from 130 to 170
Flour for pizza has a W ranging from 240 (pizza quick rise), to a W higher than the 300 (for long leavening also 24 hours in the fridge)
Panettone and Pandoro to support its own weight (eggs,butter, flour,,water) need of a flour with W ranging up to 450.
The classic packs of flour in the supermarket do not report this value (The) then choose a flour where it is clearly indicated "flour for pizza"
It might be helpful, also the reading of protein values shown in the pack of flour:
Protein values up to 10% are index of flour for pastries, cookies or tarts.
Protein values ranging dall'11-13% are index flours suitable for the pizza, bread and all the buns
Values above 14%: Flour for bakery products that require a large structure.
Now that we know what gluten, let's see how it behaves in our dough, but this I will explain in the next article.
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The yeast for pizza is formed by microorganisms "Saccharomyces cerevisiae" that entered in'Dough of flour and water, and then cause the fermentation leavening, namely the transformation of sugars into carbon dioxide.
The yeast for the pizza
We can find it on the market in two different forms:
In the form of cubes called fresh yeast, short expiry, strictly to be kept in a refrigerator, This type of yeast is used in all pizzerias, responds quickly because the microorganisms are already active in its interior.
Granules, called dry yeast. You buy in supermarkets. Is nothing but the fresh yeast which is subjected to the process of dehydration. This type of yeast has a deadline very long since in the absence of water microorganisms are paused. To use it, we have to add it in warm water for a few minutes.
For the right amount to use we could say that 1 gram of dry yeast equivalent to 3 grams of fresh yeast.
For all the housewives or all enthusiasts who want to make pizza at home we give advice: Use fresh yeast. So doing shortened times Proving and maturation of your dough.
To those who have much time available we suggest you use the yeast or natural for kneading, perhaps coupled with a pinch of yeast, to have absolute certainty that the dough will rise. The results obtained will be superior in terms of richness of flavor and fragrances. In this article explains how to make your home the natural yeast or yeast.
Amount of yeast to use:
Whatever your recipe that followed, I warn: Are you using too much yeast.
After mixed and prepared thousands and thousands of pizzas in my life, I assure you that for our classic dough 4 people who can viewin this article, are needed 1,5 grams. I understand that you trust, I agree with you that you have to do it quickly rise to bake and eat it, but the use of a higher dose could compromise your final product, giving the pizza a strong smell of yeast. Better to use a little yeast and give the right to the dough rising time, maybe until it has doubled in volume.
Some of my colleagues uses a stick of 25 grams to prepare 600 pizza in pizzeria, leaving the dough to rise in the refrigerator for more than 24 ..lascio hours ... you draw conclusions.
So to all those who will compete in making pizza at home, counsel to prepare the dough in the morning, then use it in the evening for dinner. You will have a final product perfectly leavened and mature to perfection.
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The process of proving it can be summed up in three different categories: Chemical leavening, physical and biological leavening leavening.
We are used to seeing the yeast in different ways, in the form of dough, dried granules, or as sourdough.
What is the difference between different types of yeast?
Leavening is a process that allows the formation of gas within a dough, it does increase in volume both before, both during cooking.
Let's see how these processes occur.
PROVING PHYSICS
The puff pastry, produced with the process of leavening physical
This technique is widely used in confectionery. Questo tipo di lievitazione avviene grazie alla dilatazione termica dell’impasto durante la cottura. Products that contain inside egg whites are shining examples: the egg white mixed dough, thanks to the protein structure, manages to retain the air inside; while cooking the air bubbles remain trapped in the mesh structure of the protein re-inflating the sweet. Another example of this type of leavening is given by the puff pastry, where layers of fat such as butter and margarine are stacked in layers of dough. In cooking, the water vapor that is formed between the layers browsed is restrained from fat, creating empty areas within the product.
PROVING CHEMISTRY: YEAST CHEMICAL POWDER
Baking powder
This type of leavening, is used in many bakery products especially in the professional and home cakes. The function of this yeast is to produce carbon dioxide during cooking, re-inflating the dough. Il lievito chimico è un composto in polvere formato prevalentemente da bicarbonato di sodio unito a un elemento acido che produce anidride carbonica durante la cottura. The first baking powders were created at the end of industrially 1800. Un altro tipo di lievitazione chimica è rappresentata dal bicarbonato d’ammonio o ammoniaca per dolci che è utilizzato nella preparazione di biscotti particolarmente friabili. The downside of this type of yeast is given precisely by the smell of ammonia which should be eliminated in the cooking following the right timing.
PROVING BIOLOGICAL: BREWER'S YEAST AND YEAST MOTHER
Dried yeast and diced
Leavening organic produce carbon dioxide through mechanisms of alcoholic fermentation that occur at the cellular level; i due principali agenti lievitanti sono il lievito compresso e il lievito naturale o lievito madre. The mechanisms of biological leavening were known since ancient times, When mixtures of water and flour were rested developing yeast which then in cooking rigonfiavano product. In 1930 was isolated the first yeast and performed an industrial production. Il lievito compresso si presenta sia in forma di panetto sia sotto forma di granuli disidratati. Il nome corretto è Saccaromyces Cerevisiae (da cerevisia, beer, in latino) and is a single-celled fungus that reproduces by budding.
Commonly called brewer's yeast perché in passato si ricavava da depositi che si formavano durante la fermentazione dei fusti di birra, today is produced with a compound from molasses; subsequently, through industrial processes, the yeast is compressed in cakes.
Dehydrated: The same yeast is dehydrated by reducing moisture and obtaining the granules of dry yeast.
Il Saccaromyces Cerevisiae è un fungo che inizia a riprodursi in presenza di ossigeno: This occurs thanks to the presence of air incorporated during the steps of mixing. Out of oxygen, the fungus triggers a mechanism of fermentation which produces ethyl alcohol and the part of carbon dioxide that is used to re-inflate the alveolar and doughs, before and during cooking.
Yeast
Il lievito naturale o pasta madre è un importante processo della lievitazione biologica. Was used in baking long before the yeast, the sourdough is a mixture of water and flour, left to ferment at room temperature, develops colonies of yeasts and lactic acid bacteria that reproduce and, in the mixing phase, have power leavening. The leavening process is equal to that of the yeast: alcoholic fermentation with gas production that create volume and alveoli in the cooked product. Unlike the compressed yeast, con il quale ha in comune la presenza del Saccaromyces Cerevisiae, sourdough develops inside multiple colonies of yeasts and lactic acid bacteria: the latter is an important difference between the compressed yeast and sourdough, in quanto la loro fermentazione sviluppa profumi e sapori particolari molto ricercati nel campo della panificazione. The higher acidity present in naturally leavened dough also allows a longer shelf life of the product, or a delay in the staling of the same.
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We all have tried at least once to make pizza at home, obtaining different results, satisfied by some
product obtained, Delicious, nice to see, with carefully selected ingredients, it happens sometimes, that our pizza
just as we can not imagine the.
It does not seem the case to be discouraged, becoming a po’ attention and following our advice, you can get
excellent results even in your own home.
In the many years that I do this work, I have acquired the necessary experience and knowledge, it happened to me many times
taste the homemade pizza made from various more or less good, and I tried to incorporate into this article a list
defects encountered, so that you can face and solve during the preparation of your home made pizzas
your.
This is a list of the most common mistakes:
Strong smell of yeast
The use of flour are not suitable for the pizza dough
An incorrect use of’dough in the preparation of pizza
Misuse of ingredients “aqueous” such as tomato, i funghi, mozzarella.
Strong smell of yeast
The fear that all those who prepare pizza at home is as follows: But if he does not rise, what we eat for dinner? that figure we make with the guests? and then…..down with a lot of yeast!!!! Of course so your dough will rise for sure, but there will be negative consequences for your pizza. This is what could happen: You will have a very rapid rising, but this prevents the maturation of the, while feasting your pizza, you will have a strong smell of yeast dough and pizza, a little fragrance and a subtle aroma,the dominant fragrance will only be that of lievito.La your pizza will be spongy, and will tend to dry out and crumble easily.
Solve this error easily, testing yourself the right amount of yeast for every kilo of flour is really a few grams, as you can see from our basic recipe for pizza, Start by using only half a cube of yeast, then in the next mixes usatene less, until you find the right balance between your mixing times and the proper maturation.
The use of flour are not suitable for the pizza dough
When you decide to make pizza at home, do not always have the right flour to prepare the pre impasto.Magari there remained half bag of flour that you used to make sweets lately and decide to use that.
The results obtained may be:
A rising very rapidly, A little mass consistent, during the preparation of the dough you will notice that it tends to tear and
a bucarsi, after cooking the dough may be too friable. The reason for this is due to the low amount of gluten contained in farina.La his weakness he will puncture during processing, also oppose little resistance to the gases that are formed during the leavening and then will swell rapidly.
With these features you will get, as in the case of too much yeast, a little pizza fragrant and aromatic and always for the
same reason: little time for the aging and the formation of aromatic compounds to rapidly rising.
To avoid this problem you need to choose meals with higher content of glutine.Sommariamente can be said to use
flour “0” and maybe check that the protein content reported in the nutrition labeling is at least 10%.
An incorrect use in the preparation of pizza dough
When we prepare the pizzas to our house and we spread the dough, of any shape we want to get, inexperience often we happen to work it too long, or maybe reimpastarlo again to be able to start again.
The dough must never be treated so, and reacts in this way:
Will become increasingly more difficult drafting balls
becomes hard and too elastic to roll out
In the cooking step, the pizza does not swell and remains compact and biscuit
All this because manipulating the dough too long we have the loss of gas rising and reaction to gluten
which hardens the dough.
The loss of leavening gas is due to the repeated crushing: crushes and rischiaccia, gases that made
l’impasto gonfio, soft leavened and escape out by returning the mixture almost to the starting volume and leaving much gluten compatto.Il, that we can imagine as consisting of tiny strings, reacts to the manipulation “curling”. The consequence, to the level of sensation under the hands, a dough is harder, more elastic and therefore more difficult to roll out.
We must do everything possible upstream to prevent this problem is present:
prepare the balls with care, avoiding mash too, accompanying the movement only with the palms of your hands. A
ball that has maintained its right amount of gas is the seed to be able to obtain a regular shape and texture
let stand corrected balls, in order to make him shoot a bit’ rising to “reload” il gas perduto
the rest also helps the gluten and gluten ridistendersi and a relaxed facilitates greatly the spread because it decreases the elasticity
learn how to write good crushing the ball as little as possible with your hands. “Ok, but however if for any reason I have to manipulate the dough does not have much hope?”
If also using all the attention, you are forced to reshuffle or having to manipulate a ball, convenient to proceed by reforming the ball and letting it sit for at least 10 minutes (maybe if you have more to spread, leave this for last), always to give a minimum of time to gluten to relax and the rising of a little reform’ di gas.
Overdo the tomato or other toppings aqueous
Cook a pizza to perfection means being able to lose water to the ingredients of seasoning, bathrooms without the dough and remains there to make the puddle.
When you are unable to obtain this result:
the pizza does not cook well in the central disk, remains rubbery and semicruda in the layer just beneath the dressing
excess water remains over the pizza and the cut bathes all
water can leak from cooking pizza and go on the cooking surface, soiling and scorching
It is a serious flaw, because it compromises the success of pizza, making it inedible even in the worst cases.
The more risk you run with the use of:
very watery mozzarella, not drained
very watery tomato, not drained
too much tomato
too many mushrooms
oven temperature too low
When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
supermarkets.
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.
I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.
For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.
The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.
How do you get?
It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.
But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.
It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.
Try starting it simple:
kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.
