How to make yeast at home? Easy, or doable at least.
For mother yeast the matter is simple but it needs a bit of consistency, however make brewer's yeast instead just follow the instructions.
We give you both recipes and procedures.
Before the instructions to do the mother yeast, a real living organism to which you can "eat" by making "refreshments": we will explain how to make it at home with recipe from a large family of bakers.
Then, those for the brewer's yeast: after a few attempts you can usually do it at home, or derive a double portion from a single already purchased.
Take a pen and paper and get ready to knead: after instructions for making yeast at home we also give you the recipes of bread, brioche and pizza to try them out.
(Continue after the photo)
How to make homemade sourdough
The recipe is that of Cappelletti & Bongiovanni, bakers since 1979 in Dovadola, a small town in the province of Forlì-Cesena, whose fame is well known among those in the sector.
Sourdough, mother yeast, natural yeast: there are many names to call this compound, but what exactly is it? As they explain from the oven, “it is a culture of yeast (fungi) and lactic bacteria in a base of water and flour, to be used to start a leavening process”.
Easy. At least to say. To do it is a bit more complicated, of course, but not impossible.
The procedure for making sourdough at home
"Let's go - explains the master baker - putting a finger of water in a glass and adding the necessary flour to give it the consistency of a fairly moist dough (not too solid or dry).
The next day, water is added to the glass, the dough is dissolved and flour is added until a mixture similar to that of the previous day is reached.
This operation must be repeated for another 3 days.
After these 4 days it is time for the so-called refreshments, which are made by weighing the dough and adding 50% of its weight in water and 100% of its weight in flour.
After about 20 consecutive days of refreshments we would have a live and active yeast that can allow us to leaven a dough for bread for focaccia or pizza ».
Refreshments, however, must also be made afterwards.
Yes, because the mother yeast is a living organism, which does not die.
«If you keep it out of the fridge - explains the baker from Dovadola - it should be refreshed every day, while if you keep it in the fridge you can cool it even once a week. The doses? 1/45 that is 100% of its weight in water and 45% of its weight in flour ».
The biggest selling point of mother yeast? The digestibility.
(photo: Flavia Priolo)
How to make homemade brewer's yeast
Realize the homemade brewer's yeast it is possible, but it only works if you use it unfiltered and unpasteurized beer.
Ingredients to make a 25 gram block of brewer's yeast:
50 milliliters of beer (unfiltered and unpasteurized)
1/2 teaspoon of sugar
1/2 tablespoon of flour 00
The beer must be turned before being used. Combine all the ingredients and let stand for at least 12 hours.
How to double the yeast you bought
If, on the other hand, you have a 25-gram block bought at the supermarket at home, here are the instructions to "double it": crumble it into one boule, add 25 grams of water, dissolve.
And then add 60 grams of flour.
First work in the bowl and finally knead by hand.
Transfer the dough into a bowl and cover with cling film: the next day you will have 50 grams of fresh brewer's yeast.
(photo: Julian Hochgesang for Unsplash)
Pizza recipe (with brewer's yeast)
The recipe is by Pier Daniele Seu, a young and award-winning pizza chef based in Rome (a table at his restaurant must be booked at least one week in advance, two if you go on the weekend)
Ingredients for making pizza
1 kilogram of flour 0 (or blend of 750 type 0 and 250 type 1 or wholemeal)
750 grams of cold water
10 grams of fresh brewer's yeast
30 grams of salt
20 grams of oil
How to make pizza
In a bowl, pour and mix the flour and yeast. Gradually incorporate the water, stirring slowly with a fork, until the flour absorbs everything. Then add the salt, always mixing the mixture, and finally add the oil slowly, starting to knead with your hands.
Work the dough until the oil is absorbed.
At this point put the "loaf" a rest for about an hour, covered with a cloth at room temperature.
After two hours take the dough and redo the folds (i.e. reform the loaf) and put the dough in the fridge overnight. The next day, late in the morning, make the size: the loaves for the trays.
The weight of each block will be the pan area x 0,6. At this point, leave the loaves out of the fridge for about three hours to rise until they reach room temperature.
Once the dough is rolled out, put it in the oven to cook for about 15 minutes at 250 degrees.
For red base pizzas first cook the pizza with tomato (salted and peppered) and add the mozzarella only at the end to melt it. The result will be better if you have previously cut the mozzarella, let it drain for a few hours with absorbent paper.
"With this recipe, however, we recommend the white focaccias to cut and stuff ”, explains Seu.
How to make a brioche braid with sourdough
Sure, col mother yeast you can make bread. For those who want to try, here is a recipe of the Romagna oven in Dovadola to make it.
If, however, you are passionate about sweets, here it is brioche bread braid recipe by blogger Flavia Priolo, on social media “Green tea and pastries”, which launched the hashtag #ThoseOfMotherYeast.
Ingredients for making brioche bread
80 grams of sourdough
210 grams of Manitoba flour
40 grams of water
30 grammi di zucchero di canna
50 grams of butter
an egg
a large spoonful of honey
half a teaspoon of salt
How to make brioche at home
Dissolve the sourdough together with the honey in the warm water, add the flour, egg and brown sugar and mix before adding the salt.
Mix in the bowl for at least five minutes then transfer to the pastry board and insert the softened butter. At this point, knead for about 10 minutes on a pastry board (which is also a good exercise for the arms) and let it rise, covered with cling film, in a warm place (the oven turned off for example) for about an hour.
Then gently deflate the dough making a series of wallet folds. Allow half an hour to pass and transfer the dough to the refrigerator wrapped in plastic wrap for one night. In the morning, remove from the refrigerator and let it settle for about an hour, then take the dough, always gently, and form three cylinders.
At this point it's time to compose the braid (yes, same procedure as that for the hair). Let rise until doubled in a pan lined with parchment paper and covered for about three hours. Bake in the oven at 160 ° for about 30 minutes.
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