2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It has a look kvasswhich the Italians call mother yeast or Lievito madre. The interesting thing about it is that you don't feel that sour vein, which is typical for the traditional yeast, which has developed yeast in itself. Italian bakers have a special care for the Holy Left Madre - they grow it under strictly defined conditions, wash it, wrap it. She gives her love in the taste of pastries.
To prepare this yeast is easy, you only need three ingredients of:
50 g of red nice ripe grapes
50 ml spring water or water without chlorine
200 g high quality white flour with protein 12.5%
The grapes must be ground in a blender with the seeds and skin. Then add the flour and water. A dough is formed by hand, which is rolled up and placed in a deep bowl with water. Cover with a cotton cloth. It is left for 24 hours. During this time, the dough will suck from the water, swell, which activates life in it, will dissolve and finally will float on top of the dish. Bubbles will form on the surface. These are gases that appear due to the main ingredients in yeast - yeast and lactic acid bacteria. In a few days a new life will be born, the water around Levito madre turns into real yeast.
The active ingredient of yeast is formed in the uppermost layer of water. Collect by hand and drain the excess water. It can be nourished by adding flour, which is equal to 30% of the weight of the water removed. The result dough he is already active. Wrap in a towel and tie so that no air enters.
The feeding of the left madra is in the following scheme: 2: 1: 2 + 20%.
The finished yeast can be stored in a jar in which it will be able to grow. It can be wrapped in aluminum foil or stretch foil. When used, take a piece of yeast and soak it in sweetened water with sugar or honey, adding 1 teaspoon of honey to 1 liter of water. The yeast pieces are kept in the water for about 20 minutes. So it is activated and most of all that sour taste is taken away.
Levito madre can be fed with white flour, but with a high percentage of protein. It is shaped like dough, not like porridge, as it is known. It is believed that with this consistency the flora that develops in yeast is more stable. The finished yeast is kept at room temperature and fed once every 2-3 days. If the upper layer of the shaped packet of yeast dries, it is cut with a knife, at the bottom in the core is fresh nice, fresh, active yeast.
In general, no more than 10 grams is used to bake bread with plain yeast. A larger amount is not recommended so that the pastry does not become sour. But with the left madra this danger does not exist, so this yeast can be used in larger quantities, even up to 300 g per 1 kg of flour.
The pastries, whether sweet or not, have a good taste and aroma thanks to the Italian yeast Lievito Madre.
Recommended:
All The Benefits Of Brewer's Yeast
Brewer's yeast is an extremely useful food supplement. It is obtained from the unicellular fungus Saccharomyces cerevisiae and is a major ingredient in the production of beer, but is also used in the preparation of many pasta. Brewer's yeast has a high content of proteins, minerals, B vitamins (B1 - thiamine;
Benefits Of Brewer's Yeast
Brewer's yeast is derived from the unicellular fungus Saccharomyces cerevisiae and is used to make beer. At the same time, however, it is widely used as a dietary supplement - mainly due to its high content of protein, B vitamins and minerals (mainly chromium and selenium).
Bread Yeast Or Natural Yeast?
There is hardly anyone who does not like the smell of freshly baked bread. And most of us know that we can't make bread if we don't use bread yeast or so-called natural sourdough to make it. Both products have the same effect, but are actually radically different in composition.
Delicious Italian Pastries
One of the most famous and easy to make Italian pastries is panna cotta cream. You need grated orange peel, three-quarters cup of orange juice, a third cup of sugar or honey, a packet of gelatin, a pinch of cinnamon, 500 grams of sour cream.
In The Absence Of Yeast And Baking Soda: Make Yeast For Bread
In Bulgaria the yeast was traditional natural yeast used in kneading bread. For to make yeast for bread , one of the most important factors in making it is patience. It is fed once every 24 hours. If you stick to a healthy and quality lifestyle, make bread yeast.
