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Mother Yeast
Written by Dad   

   Lievito Madre - Yeast - levadura - levure  

Mother Yeast !.... An ancient method, natural ... aromas and flavors that stands out ...

        

Mother Yeast

how to do and how to refresh

          

  Lievito Madre - Yeast - levadura - levure  

What is the yeast ?....

This is a very, very old! ...

=^.^=

Let's go in order ... since the dawn of time is known rising flour, a natural process, live, allowing dough to become smooth and enriched with fragrances and flavors very special.

In our time, much of the ancient knowledge has been put in the closet to make room for new and faster techniques ... such as yeast or the well-known synthetic yeast.

In this small, short, I want to show the page as they did leaven the dough of our ancestors ... Finally, the health of our ancestors, we pack a nice pizza! ...

  Lievito Madre - Yeast - levadura - levure  

The yeast that we have has been given by a pastry chef (which holds and cools, jealously 50 years, as he says proudly) ... We have seized a small piece of its yeast and keep it safe ... using it to our recipes.

If you do not have a pastry chef at hand ... do not worry ... The leaven can be done at home without problems ... you only need a little time and patience! ...

=^.^=

        

How to make homemade yeast:


First you need to know that it can be done with many types of bases, I know this, but there are thousands.

The base can be taken: Honey, grapes, tomatoes, yogurt, apples or pears.

Create a base + flour mixture so that the weight of flour is equal to that of the base and half dose of water (by weight of flour) if it is too wet add flour.

Mix and store it somewhere cool (do not put the sun and even in the refrigerator).

This mixture must be refreshed once a week ... need to be patient ... yeast mother are no chemicals that react immediately, and are mold and bacteria need time to develop a colony in order to carry out the work proving! ...

While we wait I tell you how refreshing.

To refresh the yeast necessary to take the yeast + flour so that the weight of yeast is equal to that of the flour then add half the amount of water (by weight of flour).

After two or three weeks, your yeast will be ready to go ... You'll know by the fact that after refreshing the mixture rises and becomes porous, it also gives off an unmistakable aroma of sour yeast.

Once you've created your first yeast, we must refresh at least once a week if you put it in the refrigerator, or every four days if you keep it in the open (away from heat sources).


=^.^=

  Lievito Madre - Yeast - levadura - levure  

Now we are doing our refreshment of the yeast ..... you should know that yeast, if you do not give food, ends up dying! ... We do not want to kill our little yeast! ...

The yeast is a living thing (in fact it is a veritable colony of living beings ... an entire civilization in the palm of my hand !...)

Well ... refresh! ...

=^.^=

The rules for the refreshments are always the usual ones:


It takes a part of the yeast, add equal amount of flour is mixed with half dose of water.


  Lievito Madre - Yeast - levadura - levure  

Mix well ... our colony of yeast should be evenly spread in the new meal! ...

Refreshments should be done generally once a week if the yeast is placed in the refrigerator every three or four days if kept out of the refrigerator.

  Lievito Madre - Yeast - levadura - levure  

We, for convenience, it wrapped in a cellophane bag ... In fact that was not the correct procedure ... to follow the old traditions should be wrapped in white cloth and tied ... I am an evil, and then (for convenience and to save cloth) rolled it up in cellophane! ...

After I put the yeast in my fridge! ...

...

We speak also of a moment

EMERGENCY ! ...

What If the yeast dies ! ...


We can always make it a more mature following the procedure I described above ... or ... if we have a yeast in which we are particularly fond of (because we know how long it takes to double, because it offers aromas of special because it reminds us of something fantastically beautiful and sweet) ... in this case we can do this:

The lievitoè rotted and took the blue-green-brown we do not like: take one part of this yeast and rinfrescala once every three hours for at least five times, then store it in the fridge ... should (conditionally required) back to life.

The yeast was dried and became hard ... shredded part of the yeast to turn it into flour, add half the amount of water and cool for at least five times every three hours, then refrigerate ... should (conditionally required) back to life.


  Lievito Madre - Yeast - levadura - levure  

Now we want to make a nice pizza with our yeast ... some people can not use yeast, because they are allergic, because they do not tolerate it, because I too feel the taste ... we like with the yeast, but from time to time to try out with natural yeast, they develop intense flavors and aromas, nice ... I advise you to try! ...

Unfortunately ... I warn you ... need patience because it is a process a little longer! ...

It's worth it! ...

=^.^=

Get a part of your yeast and refreshes ...

You have to refresh three times, each time every three hours ...

Do not cheat! ...

We cheated a little and has soared! ...

It was also good! ...

=^.^=

  Lievito Madre - Yeast - levadura - levure  

Natural leavening is slow ... needs time ... but it's worth it! ...

Making pizza can not do ... but ... to accelerate the process of proving we can put a little sugar to each party, this energizes the yeast! ...

=^.^=

Finally ... after the third party, mix well half dose of yeast with half dose of flour and spread on the pan ... stuff ... wait at least fifteen minutes to revive the yeast directly on the baking sheet and bake! ...

180 to 200 degrees for about 15 - 20 minutes

This depends a lot on your oven and how it behaves! ...

  Pizza con Lievito Madre - Yeast - levadura - levure Pizza con Lievito Madre - Yeast - levadura - levure  

Well, ... Here is finally our pizza sourdough! ...

As I said we cheated a little and is not risen a lot ... but, generally, is much, much softer! ...

 

Bon appetit! ...

=^.^=

    

 

I'm sorry for the dyslexic translation ... 

 


 If you enjoyed this recipe, looks well in the other section:

RECIPES blog

 List Recipes

=^.^=

           


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