The mother yeast What is
TheyeastIt is a mixture ofWater and flourThat is left to ferment spontaneously using substances that start a natural way to the fermentation process.
Theyeasto Mother pasta is a "vivo" yeast, different fromyeast, Commonly used for leavened as pizza and bread.
It is a dough that, once prepared for the first time, must be combined with water and flour to obtain another dough from which, following a long leavening, one will hold a part that will be used for the next dough.
In a nutshell, the mother yeast is a living dough that is always fed, becoming so inexhaustible.
Thebrewer's yeast(or saccharomices cerevisiae) Instead, it is a product available in fresh panels (find them in the supermarket fridge counter) or in a dry powder (which is preserved longer) and it simply adds to the dough of bread or pizza.
It owes its name to the fact that the unicellular microorganisms from which it is generated were used since ancient times for the artisan production of beer.
The mother yeast as you do at home
The mother yeast in recent years has been re-evaluated and is very used at home also because bread and pizza with mother yeast tastes and a better fragrance and the dough is more digestible.
The parent pasta is usually refreshed weekly and the leavening of bread and pizza is longer, continuing to cool off by week in the week you will have a stronger mother yeast over time and you will get excellent results.
Mother yeast can be done without gluten
Of course, gluten-free yeast can be done, you need to use a naturally free gluten flour, such as rice flour or sorghum flour, the important thing is that we have a very fine grain to help leavening.
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