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4.5
I've used this and it works, just slower than other yeast, but it has a sour smell. Can yeast go bad? I'm not sure if that's normal or not but I have a huge bowl of dough rising right now. I hope it's not off and ruined 7 cups of organic flour. I put the question out there about the smell. I hope I get an answer.This "mother yeast" it the Italian equivalent of sourdough, but it comes without the need to keep a sourdough starter. You can store the yeast in your fridge without any feeding, or the need to use it regularly. The resulting bread is delightful with a sourdough tang that is distinctive but not overwhelming. The bread is about as dense as my other homemade breads, so denser than store-bought sourdough. It also has a nice crust.You don't need to speak Italian to pick out the main points of the provided directions, but here they are in English:BREAD (made by hand)Ingredients: 500 g bread flour, 35 g mother yeast, 15 g salt, 10 g sugar, 300 ml water (at room temperature)Mix the flour with the salt and sugar, add the yeast and knead in the water until you have a dough that is smooth and homogeneous. Let the dough rise in a warm place covered with a damp dish towel for about two hours or until it has doubled in size. Form the dough in the desired shape on an oven sheet or container and return it to your warm spot to rise for an additional 30 or 40 minutes, still covered with a damp towel. Preheat the oven to 400° F (200° C) and bake the loaf for 20 to 30 minutes. The baking time depends on the dimensions of the loaf you choose. We suggest putting a pan of water in the oven during baking to create appropriate humidity.I follow the directions, usually using half whole wheat and half all purpose flour. My loaf pan takes a recipe that is 20% more than the one given on the package (extra 100 g flour and everything else scaled, too). I typically allow 50% more rising time and a little more than 30 minutes to bake.The only drawback is that this yeast is frightfully expensive. Notice that the recipe calls for 35 g of yeast; that's roughly 4 packets of ordinary bread yeast, and just over a third of one of the two packets in this product. (Amazon sells single packets, too.) If the price were less, I would make this bread more . . .So making homemade bread in colorado in the foothills of the rockies at 5900' elevation I have had some really great thoughts go flat lol. So, wasn't expecting this would work out. But it did. The directions even translated are how to make the "poolish" or activate this yeast. The difference between this and the yeast most commonly at the store is that it is inactive dry yeast not active like most folks are accustomed too. Honestly the flavor makes it worth the extra step to activate. like yogurt culture, once you have going, you can save some in the fridge and you have bread as long as you have flour and water (this strain likes milk too :)). This was my first experiment with not using instant, dry active yeast and it was well worth the extra step. It made such good bread! I mostly followed this a recipe at website called tavolamediterranea called italian-country-bread-made-with-starter-pasta-madre. If I can do it anyone can.I am using it for pizza.500 gr flour 35 gr lievito madre 380 ml water and you enjoy a real italian pizzaI have been using this yeast for bread and pizza baking--is is great! The dough always comes out perfectly. It does take time, though, to rise, but it is totally worth the wait. The bread and dough don't taste yeasty, the texture has always been perfect. I am a big fan.This is fabulous yeast. It is not regular commercial yeast. I use it as dry yeast too, but since its semi- wild it made an outstanding mother yeast for a sourdough starter culture. This yeast has a creamy, low acetic acid smell and taste as a natural liquid levain. It rises strong and reliably, and my starter makes beautiful French bread. I've used It as dry yeast with perfect results in croissants. This quickly became my favorite yeast. As long as I'm baking, this yeast will be my first choice. I can't say enough good things about it.First time trying this yeast. I didn't get foaming or bubbling while waiting for the yeast to bloom so I went ahead with my recipe trusting the product. Used my usual 1 cup water, 1 teaspoon yeast, splash of EVOO, salt and about 2-3 cups flour (I make a high hydration dough by feel). While proofing it rose beautifully. The aroma was heady and I couldn't wait to make focaccia. Topped the focaccia with sauce and cheese, gave it's final rise then baked. It rose tall, the bread was airy, light and fluffy...like eating a cloud. So flavorful and aromatic. Love this yeast.I am so happy I took a chance on this product! I have been using it to make a biga for my Neapolitan pizza dough. It yields a unique flavor and texture to my Neapolitan pizza dough that is different than any dough I’ve ever made. My family is extremely happy with my pizza since using this. I will continue to purchase it. Also note that the dough doesn’t overproof as fast as when I use fresh yeast or IDY.ottimo, riesco conservando un pezzo di impasto a produrre almeno 15 giorni di lievitati (tutti i giorni)con una confezione ci faccio un paio di mesi senza lo sbattimento di allevare il lievito madre come un cucciolo di unicornoDas hier ist keine Sauerteig im Sinne von Triebmittel. Hier wird der Trockenhefe nur Aroma zugegeben. Das ging aus der Online Beschreibung leider nicht zu 100% hervor. Und unter den Umständen, hätte ich es nicht gekauft.Devo dire che ero moolto scettica riguardo al comprare alimenti su amazon. Tuttavia, facendo il pane in casa quasi giornalmente, comprare questo lievito al supermercato era un salasso!Spedizione veloce e prodotto in buone condizioni.Consiglio questo lievito a tutti quelli che hanno la macchina del pane: 35gr di lievito per 500gr di farina, programma per pane normale o francese ed è fatta!Prodotto molto validoProdotto a me gia' noto, senz'altro di qualità. Usato per fare il pane con il sapore tipico (acidulo) del lievito madre.
