Category Archives: Yeast

Dough Do Not Yeast What Causes

Dough Do Not Yeast What Causes

Dough Do Not Yeast What Causes. From my site www.silviocicchi.com every day I receive dozens and dozens of emails with as many questions on different topics about pizza. I suggest for pizza lovers to save my site among your favorite sites.

Summer has now come to an end, the temperatures have dropped all of a sudden and you know which is the most frequently asked question? Help mine dough does not rise. Where am I wrong? What are the causes?

When cold, the dough does not rise

On this side of the monitor of my PC it is often not easy to identify the cause. The first question I ask is: You remembered to put yeast in your dough?

Often the problem is solved already by answering this question. Many forget to add yeast to the dough. You are surprised?

Dough Do Not Yeast What Causes

If you are using sourdough, then you will need to wait a long time for it to rise, the mother yeast is slow, very slow, very slow. Next time use the classic brewer's yeast for bread making.

Another cause of non-leavening could be that the salt and yeast they ended up in direct contact with each other. You will already know for sure that the salt "kills" the yeast.

Leavening temperature

The leavening speed of the dough is controlled by the room temperature and humidity. If you let it rise in a cold room, the dough may not rise at all.

A very useful suggestion: Subscribe to one of our Professional workshops that we organize weekly in the Our school pizza. You will find all the information here.

Greetings

I'll meet you in a few days for other useful information on the world of pizza. Visit my YouTube channel, you will find hundreds of video recipes for pizza (over 300), subscribe.

 

Ciao

Silvio Cicchi

Use the Yeast in an alternative way at home

Use the Yeast in an alternative way at home

Use the Yeast in an alternative way at home. Today we see some alternative ways to use brewer's yeast in our home. When we think of the yeast, immediately imagine bread, pizza and savory pies, but our yeast can be used in other alternative ways.

It is available in the supermarket in the dry version in sachets, or in the classic fresh loaves. If you notice that it is approaching its deadline, I suggest you use it in these alternative ways.

Alternative uses of brewer's yeast

It is a fantastic fertilizer when used to fertilize our seedlings. Just dilute a teaspoon of yeast in a container with three liters of water and we can use it to fertilize our plants.

Brewer's yeast is also a detoxifier for our body. Cleanse the liver, stimulates hair growth, it is also used to fight pimples and acne.

Use the Yeast in an alternative way at home

Have you ever used yeast to remove stains from clothes? It is really great. Perfect for solving the problem of yellowed garments, pour a little’ of yeast in a basin, mix it with water and leave your clothes to soak overnight, then rinse them well.

One last tip. If your washing machine smells bad or smells like mold, do a wash with a sachet of yeast and a little’ of vinegar and everything will scent again.

Conclusions on brewer's yeast.

Given the many uses we can do with yeast, it's worth buying a stock to never miss it.

Brewer's yeast is also used for winemaking and for the production of beers.

Greetings

Appointment in a few days for more news about pizza.

Greetings

Silvio Cicchi

 

 

Pizza How Much Yeast to Put in Summer

Pizza How Much Yeast to Put in Summer

Pizza How Much Yeast to Put in Summer. Ugh, how hot it is in these days of midsummer. The thermometer never drops below 35 degrees, not even at night.

Trouble begins for those who prepare pizza at home, it is really difficult to control the dough, it takes very little, un po’ delay in preparation and it happens that the balls swell rapidly until they become acidic.

Check the dough with excessive heat

I remember that a few years ago I made a dough of 200 pizzas with approx 3 grams of yeast. And, just so, be careful to put very little yeast.

Pizza How Much Yeast to Put in Summer

How many grams? Never overdo it, add about one gram of yeast for every kilo of flour to the dough.

All these things, all these tricks are learned during the development of our "Professional Practical Courses" to become pizza chefs. All information about our courses at this link.

Conclusions on yeast

There are tons of interesting readings on our site about yeast. I invite you to read the following articles: Fresh brewer's yeast conversion table, dry, sourdough. Pizza and yeast the right doses. The gluten pizza. The yeast for the pizza. Difference between the various types of yeast.

On our youtube channel they are available further 300 pizza recipes. Subscribe to our channel, click on the link below.

 

Ciao

Silvio Cicchi

 

 

Yeast table

Conversion table Fresh Brewer's Yeast to Dry Brewer's Yeast to Mother Yeast

Conversion table Fresh Brewer's Yeast to Dry Brewer's Yeast to Mother Yeast. Thanks to our easy and convenient table you will no longer have problems converting the various types of yeast from dry to fresh or replacing it with the classic mother yeast.

Yeast is widely used in cooking recipes and especially daily in pizzerias. It is a living organism consisting of cells and thanks to it a known process called fermentation.

Fermentation or Leavening

The leavening process leads to the production of carbon dioxide in the dough, it is for this reason that we see it increase in volume.

We can generally divide yeast into two types: the natural one and the chemical one. Natural yeast is a living element used for the production of bread, wine, beer, pizza, the second, that is, the chemical one is pure bicarbonate of soda, potassium hydrogen tartrate together with corn starch and does not allow leavening or fermentation if you prefer.

Other yeasts

Other types of yeast used in cooking are ammonia, cream of tartar or the more common sodium bicarbonate, these types of yeast have the same characteristic, they do not need rising times, they produce carbon dioxide and only increase in volume during cooking in the oven.

As we can see there are many types of yeast, but the most used is certainly brewer's yeast or if you prefer natural yeast, comes from living organisms. It can be found on the market in dehydrated or fresh sachets.

How to use it

The dehydrated yeast must be revived by mixing it with warm water and a little sugar in a glass, you will notice that a foam appears after a few minutes. Fresh yeast is generally found in cubes from 25 grams and should be dissolved in the water of our dough, the doses may vary depending on the amount of flour used and the time we have available.

Another type of yeast widely used in cooking is dough or mother yeast. Certainly the best in terms of aroma, flavor and digestibility. Made up of yeasts and lactic bacteria that increase the acidity of our product and its shelf life. Sourdough requires longer processing times, perfect for preparations such as pizza and sweet or savory. This type of yeast also exists on the market in the dried version. This dried sourdough must be found in warm water, just like dehydrated brewer's yeast.

Here is the very useful conversion table for the various types of yeast

yeast conversion table

TABLE

It often happens while we prepare our recipes at home that we have to adapt another type of yeast to our recipe. Here is our fantastic yeast conversion table.

All this useful information is studied during our practical pizza chef courses which are available weekly in our pizza chef school.. Sign up, you will find all the information about our courses at this link.

Greetings

Before saying goodbye as my custom, I wanted to remind you of some of the useful links on my site:

300 pizza recipes

The calendar of upcoming pizza chef courses

My latest recipe book which is called: Not only pizza

The pizza maker's manual

See you soon

Silvio Cicchi

 

 

 

How to Freeze Brewer's Yeast

How to Freeze Brewer's Yeast

How to Freeze Brewer's Yeast. Fresh yeast is widely used in kitchens all over the world, in bakeries, in pizzerias and at home. Do you remember that after the first lockdown (March 2020) has disappeared from the shelves of all supermarkets? And, just so, the smart ones bought it and froze it so as not to be without it.

As I have well explained to you in my previous article, it is possible to freeze the brewer's yeast fresh avoiding to let it expire in the refrigerator, since it has a very short shelf life.

How to Freeze Brewer's Yeast

Let's see today how to freeze fresh brewer's yeast avoiding unnecessary waste. Depending on the amount of dough you usually prepare, divide the yeast dough into smaller parts. The yeast stick usually weighs 25 grams, I usually divide it into 4 depart from 6 grams.

It is very important that the yeast is hermetically sealed before putting it in the freezer, preventing it from taking in air. Use cling film, the aluminum roll or your own wrapping paper.

How to use it

To defrost the brewer's yeast, just take it out of the freezer a few hours in advance, once thawed it may be softer than usual but don't worry, this will not affect the quality of the product.

Another method to quickly thaw it is to put it in a glass of warm water 30 degrees around, no longer hot. Many also add a teaspoon of sugar to activate leavening, but it is not essential.

The deadline

We know very well that beer yeast stored in the refrigerator follows its own expiration date which is usually short. But in the freezer? In the freezer, our brewer's yeast can last more than three months, but I always suggest you check before use that no mold has formed or that its color is perfect.

During our practical courses to become a pizza chef that we carry out weekly in our Italian pizza school, we make extensive use of fresh brewer's yeast or instead we use mother yeast. If you wish to have more information about our professional practical courses follow this link.

Conclusions

For the less fortunate who do not have the time or resources to attend one of our professional courses, I remember that here on my site there is a Fantastic Online Pizza Maker Course that you can follow comfortably from the sofa of your home. You can download it on your mobile or PC and follow it during your free time. All information at this link.

If you often work with brewer's yeast in your home or business, for sure you will love my latest book of fantastic recipes which is called: NOT ONLY PIZZA. All information about the book at this link.

Greetings

Before saying goodbye, I invite you to pay a visit to my youtube channel, You will 300 Video recipes of pizza. subscribe.

 

Ciao

Silvio Cicchi

 

 

The Rising Of Pizza When It's Cold

How to make the dough leaven quickly

Updated the 29 April 2022

How to make the dough leaven quickly. With the arrival of the cold season, one of the biggest problems that haunt all those who have to do with bread-making seems to be that of leavening.

Let's make one thing clear. Leavening in summer is very different from leavening in the cold season. If you are among those who have problems with leavening in winter, this article is just the thing for you.

How to make the dough leaven quickly

Leavening is a very delicate phase of bread making. Without the right precautions, we risk compromising all our work.

For a perfect leavening our dough should be left at a temperature that can vary between 20 e i 28 degrees. Covered, always covered with the classic airtight lid or with a dry cloth.

Where to leave the dough for leavening

Grandma's trick. The grandmother let it rise in the unlit oven. He added a saucepan of boiling water and closed the oven door.

This stratagem is the most used by housewives, the pan of hot water heats the oven sufficiently creating a humid environment that will facilitate the leavening process.

Other useful tips

 As I described at the beginning, the hot season gives exceptional results compared to the cold season, for this another useful suggestion could be to leave your dough in the hottest room in the house.

But how does the baker? I don't know if you've ever been to a bakery or a pizzeria's workshop. The temperature you will find is very high, always around 30 degrees. It's always summer, if you notice, the baker or pizza chef always works short-sleeved.

Create a warm room

Be very careful not to create sudden changes in temperature, this would seriously compromise the leavening.

What kind of yeast do you use? As you well know, yeast also plays an important part in the leavening process. The mother yeast that is beautiful and good, sometimes it does not have the necessary strength to make the dough rise perfectly.

Always add a pinch of good old brewer's yeast, it can be very useful especially during the cold season.

Latest tips

On Amazon you can get some great leavening kits at reasonable prices. Here is one:

LEAVENING KIT

As I repeat in every article, if you are a lover of pizza and bread, you just have to sign up for one of our professional practical courses to become pizza chefs. You will find all the information about ours weekly courses at this link.

For the less fortunate who do not have the time or resources to come to our school, I remember that here on our site there is a fantastic “Online Pizzaiolo Course” available for everyone that you can follow from the comfort of your home. You will find it at this link.

Before saying goodbye, I remind you that it is already possible to download my latest recipe book called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. You can find it here.

See you soon

Silvio Cicchi

 

How To Make Yeast At Home

How To Make Yeast At Home

How To Make Yeast At Home. Every time I decide to make bread or pizza at home, I realize that I don't have any yeast available. Who knows how many times it has happened to you too.

Today we will see how to prepare yeast at home to always have it available and in large quantities.

How To Make Yeast At Home

We will prepare it as that gentleman did many years ago, who has not heard of the multiplication of bread and fish?

Let's prepare the ingredients: For the success of this "Miracle" we will need:

25 grams of water

25 grams of fresh yeast (8 grams of the dry one)

50 grams of flour zero.

How To Make Yeast At Home
How To Make Yeast At Home

The Preparation Of The Yeast

Heat the water with a saucepan a 28/30 degrees, not more, because it would kill the yeast. Once heated, dissolve the yeast cube in it and stir until it has dissolved completely.

At this point, add the water and yeast a little at a time i 50 grams of flour by kneading it with your hands or a spatula.

What to do now

After forming a ball with the mixture obtained, place it in a plastic container with an airtight cap and place it in the refrigerator to 3 days.

After i 3 days resume the dough, take it out of the container and make a sausage. Cut it into many pieces from 12 about grams and place them in freezer.

Ready and Always Available Yeast

Your cubes from 12 grams will be "Pure Yeast" that you can use whenever you need it.

To stay up to date on our recipes, follow my website. To consult the 300 video pizza recipes prepared by the students of our pizza school visit my youtube channel

 
Conclusions

If you want more information about our school of pizza chefs and our professional practical courses to become a pizza chef, follow this link.

Here you will find the calendar of the next courses scheduled in our pizza school.

If you haven't already, it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. All information here.

See you soon

Silvio Cicchi

 

Cosa Fare Se L'Impasto Non Lievita

What To Do If The Dough Does Not Yeast

What To Do If The Dough Does Not Yeast. It is certainly not the first time this has happened, on the contrary, one of the frequently asked questions I am asked is: Because my dough does not rise.

It is clear that we have made some mistakes. The causes can be manifold, let's see how to solve the problem of the dough that does not rise together.

What To Do If The Dough Does Not Yeast

Pizzas, savory pies, focaccia and sweets have leavening in common. Let's see what to do when the dough does not rise.

Flour. Each type of flour has different rising times, The "wholemeal" flours rise very little, very slowly and sometimes they don't rise at all. Never use dough made exclusively with wholemeal flours, always mix them with weaker zero-type flours.

What To Do If The Dough Does Not Yeast
What To Do If The Dough Does Not Yeast

What to do if the dough does not rise

The salt: Salt is one of the fundamental ingredients for the preparation of a good dough. In addition to taste, it provides our dough with the right elasticity. Too much salt kills the yeast, this explains why salt should never be mixed with yeast but must always be added at the end of the dough.

The yeast: it is the basis of everything, always check the quantity and expiry date, especially if you are using fresh brewer's yeast which is a product that spoils easily.

Let's see the possible other causes

The temperature: Water directly affects leavening, always uses at room temperature. If it is irremediably cold it would block your leavening, if it is too hot it will kill the yeast bacteria. Always keep your dough away from drafts, cover it with a dry cloth.

The dexterity: You have used too much flour and the dough is too hard? This is also one of the common causes that prevent our dough from rising.

So what to do

If you have followed all my advice and the dough still does not rise, you can use the old grandmother's method: put it in your home oven turned off but with the light on, also add a saucepan of boiling water and close the door. After half an hour, check if it is rising.

Se neanche questo suggerimento funziona…ahimè vi siete dimenticati di aggiungere il lievito 🙂 quindi prendete un bicchiere di acqua tiepida scioglieteci dentro la dose di lievito suggerita dalla vostra ricetta, once melted, add it to the dough that does not rise. If the dough becomes too soft, add a small amount of flour and place it again to rise.

Conclusion

These things often happen to you? Sign up for one of our professional practical courses that we run weekly in our school. For more information about our courses click here.

Alternatively, for those who do not have the time or resources to come to our school, I suggest a fantastic "Pizzaiolo Online Course”Available here on our site. You can download it comfortably on your PC or mobile phone and follow it from the sofa at home during your free time. You'll find it here.

Before leaving I remember it is already possible to download my latest book is called: NOT ONLY PIZZA that you find at this link.

See you soon

Silvio Cicchi

 


USB PIZZA

You Can Freeze Brewer's Yeast

You Can Freeze Brewer's Yeast

You Can Freeze Brewer's Yeast. But it's true that brewer's yeast can freeze? This is one of the questions I get asked most often. So let's try to resolve this doubt.

Our brewer's yeast can be purchased in all supermarkets, it is available in two versions: Fresh in cubes from 25 grams and in the dry version (dehydrated) in sachets of 12 grams.

You Can Freeze Brewer's Yeast

Once the fresh yeast cube is opened, we use what little is needed and put it in the refrigerator. You are well aware of the end of this leaven, a week passes and systematically blackens and ends up in the wet bucket.

Did you know that it is possible to freeze it? Let's see how to do it: First, before placing it in the freezer we will have to cut it into small portions, a couple of grams each. Wrap it well with the foil or with plastic wrap and place it in the freezer

You Can Freeze Brewer's Yeast
You Can Freeze Brewer's Yeast

How to use it

When we need our fresh yeast later, it will be sufficient to take it out a few minutes in advance and place it in a glass of warm water a 25 degrees around. It is important that the water temperature does not exceed 30 degrees, because it would irreparably kill our fresh yeast. In a couple of minutes in warm water, the yeast will have dissolved and will be ready for use.

Then, the solution we suggest is to never buy too much, unfortunately it has a very short deadline.

Dry or dehydrated yeast

It is exactly the same type of yeast, perfectly the same as the fresh one. This, has a much longer maturity, it should be stored in any dry place in our kitchen.

Unlike the fresh one, ready for use, the dehydrated yeast must be dissolved in half a glass of warm water a few hours in advance before using it. A sachet of 12,5 grams is equivalent to a stick of 25 grams of fresh yeast, so if you use the dehydrated, halve the doses.

Conclusion.

Unlike the sourdough or sourdough you want to call, the success of our pizza, be it sweet or bread, is always insured.

In our practical pizza chef courses that we hold weekly in our pizza school in Italy, brewer's yeast and mother yeast are fundamental topics, they are an integral part of the course. If you would like more information about our workshops, follow this link.

If you don't have the time or resources to come to our school and sign up for one of our practical courses, I remind you that here on our site a Fantastic Online Pizza Chef Course is available for everyone that you can follow from the comfort of your PC or phone by downloading. You'll find all the information at this link.

I also finish today by reminding you that it is already possible to download my latest book which is called: NOT ONLY PIZZA - What should have all the pizzerias in your menu. And a collection of products that are monuments of Italian cuisine. It contains 177 beautiful color illustrations. All information at this link.

See you soon

Silvio Cicchi

 

 

How to Dry and Reactivate Mother Yeast

How to Dry and Reactivate Mother Yeast

How to Dry and Reactivate Mother Yeast. I could start from 1960, when there were no refrigerators, or there were very few who owned one, mother yeast was an indispensable thing for all those who prepared bread, pizza, savory and sweet cakes, then came the cold chain and with it the brewer's yeast. Problem solved!

I'm going too fast? Ok, slow down. Brewer's yeast used today for bread making, the one in cubes to understand better, it is composed of mushrooms which, added to water and flour, produce gases that give rise to leavening.

How to Dry and Reactivate Mother Yeast

The mother yeast is composed of lactic microorganisms which during fermentation produce carbon dioxide giving rise to leavening. It is generally composed of flour, water and a sugar used as an activator, usually honey.

Yeast, or if you prefer to call it sourdough it can be produced from scratch, or it can be bequeathed by someone who already "cultivated" it previously.

Same result but obtained with two different products.

Honestly, it's a lot of work to keep him at home, twice a week it should be washed, refreshed and we have to feed him otherwise he dies.

All is well until we have to leave home for a few days, for holidays or other commitments. So what happens? Our mother yeast dies, or as I suggest in this article we can dry it.

How to Dry and Reactivate Mother Yeast
How to Dry and Reactivate Mother Yeast

How to dry it

Just spread it over the parchment paper in a thin layer at room temperature until it is possible to crumble it into flakes or powder. You can store the flakes in an airtight glass jar and done.

This operation can take more or less time, depending on the season. Once crumbled and stored, our mother yeast will not need any maintenance or refreshments. It can be stored for many months.

And now how do you use it again?

By doing this in a couple of days it should be ready to use again for your next dough:

Rehydrate the yeast and then refresh it, as soon as you notice the classic fermentation bubbles it is ready to be used again. If you notice that the reboot is long and difficult, add a little honey and the problem will be solved.

Conclusion

All these leavening processes, which flours to use and how they should be used are the basis of our professional pizza chef courses that we carry out weekly at our pizza school. If you want more information about our workshops, click here.

If you have a busy life, full of commitments and you don't have time to come to our pizza school to personally attend a course, we recommend the fantastic "Corso Di Pizzaiolo Online" available here on our website. Just download it on your phone or PC and you can follow it from your home comfortably seated on the sofa. Find out more, click here.

See you soon

Silvio Cicchi