Category Archives: Yeast

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

 

 

Rising Temperature Of The Pizza

Rising Temperature Of The Pizza

Rising Temperature Of The Pizza. In our previous article, we have explained everything about the various types of yeast. Today we spend a few words on the process of rising.

The leavening process is formed by the effect of gases produced within our dough from live products, the mushrooms of our yeast. The bread or pizza will form a honeycomb structure (the famous air bubbles) that will make our product easy to eat and very pleasant to taste.

Rising Temperature Of The Pizza

Brewer's yeast (saccharomyces cerevisiae) it feeds on carbohydrates and produces gas in the form of carbon dioxide and ethanol. Our carbon dioxide is responsible for the swelling of the dough (air bubbles) while ethanol which is a type of alcohol, evaporates during cooking.

The temperature is very important to obtain an excellent leavening.

At the temperature of 2/6 degrees the yeast metabolism is blocked, in fact at these temperatures we ripen in the refrigerator. The yeast stick can also be kept in the fridge 3 the 4 weeks, but beware, because old cells lose their leavening strength.

If stored at temperatures above 38 degrees its cells slowly die and its leavening strength will be drastically reduced.

Rising Temperature Of The Pizza

At what temperature the leavening?

Above the 7 /8 degrees the yeast begins its work, the production of carbon dioxide occurs, even if the optimal temperature is between 24 degrees and 30 degrees.

Professionals use leavening cells set to 28/30 degrees and suitably humidified. And, because humidity is very important, without it a crust would form on bread or pizza balls and prevent them from increasing in volume (rising).

Final Annotations

Don't be intimidated by this process, it is much more difficult to say than to make it happen. In any case, you can always enroll in one of our professional practical courses and become a perfect pizza chef. Find out all about our courses. Visit this link.

If you do not have free time or resources to come to our school, I remind you that here on our site there is a fantastic "Pizzaiolo Online Course" available for everyone that you can download on your PC or phone and follow from the comfort of your home during your free time. For all information on the online pizza chef course click here.

We got to the greetings, but before doing that I wanted to remind you to download my book which is called: NOT ONLY PIZZA and that you can find at this link.

See you soon

Silvio Cicchi

 

Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses. When you write posts that will be read by many other people, It must be clear, but the thing that I think is very important not to fall into criticism from other readers or people doing the same job is… only write things you know well.

Often surf the net looking for ideas and suggestions for new post, today to answer questions received by many readers and readers who prepare the pizza at home, I wanted to write this advice covering a pretty important thing about the pizza, We introduce the topic baking powder and the right amounts to be added to the dough.

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

When I read in some recipes on the web site of some illustrious and I see between doses….Flour 300 grams and Yeast 20 grams Well… shoot straight, immediately step to other sites and other recipes. How you can use 20 grams of yeast for 3 pizzas to the plate or for the preparation of a baking tray? What credibility we should give these gentlemen? daltronde, just look at the photos of their results to understand that he's talking about pizza, but of something baked in the oven with the above ingredients.

Too much yeast in the dough feels, altrera aromas and taste of pizza.

So what we have to put yeast?

The yeast cubes of beer they sell in the supermarket weigh 25 grams, I think that in a dough 200 pizzas along with 24 hours of leavening in the fridge, ne uso 5 GRAMS (Five).

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

Pizza and Yeast The Righteous Doses

For housewives and husbands who Sundays prepare pizza at home and as usual to knead 5 afternoon and then leave the dough to rise 2 sunshine hours and then consume it the same evening at 7/8, I would like to give an advice: Increasing the dose of yeast disproportionately pizza will not rise before, It takes the same time to rise even with only a few crumbs of leaven, 2 or three grams are sufficient. Anyhow, the mixture to be digested must get to “maturation” more or less quickly depending on the type of flour used for the dough that will have, and maturation, You not certainly comes with only two hours of leavening.

Make a habit of mixing with a good mixture of flour (W350) pizza on Saturday, and then roll out the pizza and fire it on Sunday night (long rising in the fridge), the result will be great.

How do I comment my friend Carmine, the topic “As yeast use” it is clear only to people who have appropriate knowledge on the pizza, on doughs and especially the flour to use, those who prepare once in a while the pizza at home will have difficulty understanding.

Just to help these people in difficulty, I prepared a course of professional pizza maker ONLINE to everyone who will help you prepare the pizza to your home just like an expert pizza maker, It contains lots of useful information, tricks and secrets on suitable flour for pizza, dough, leavening, the preparation and baking. The trainees have access to a tutor who will answer to all the doubts and questions, to know more CLICK HERE.

Pizza and Yeast The Righteous Doses
Pizza and Yeast The Righteous Doses

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Sour Dried Pasta and Pizza

Sour Dried Pasta and Pizza

Sour Dried Pasta and Pizza. And, It happened again, You will not believe, but there's still those who insist on wanting prepare pizza exclusively with the yeast, even making a mess on the name, calling “Sourdough”. I was invited to dinner with friends and friendly hostess has prepared his specialty: Pizza with his staff sourdough! Logically the yeast (natural) He does not respond with force in the same way of the yeast, that, for the uninitiated, Also it is natural, then, We had dinner with a pizza absolutely unleavened.

Sour Dried Pasta and Pizza
Sour Dried Pasta and Pizza

But what is this blessed yeast? We do a bit of clarity saying: The brewer's yeast is not some chemical thing prepared illegally in some clandestine laboratory in a makeshift garage somewhere drug dealer.

garage and nothing pushers nothing, I'm sorry for you, the yeast is formed by colonies of a microorganism named Saccharomyces cerevisiae which is obtained by fermentation and did multiply. Washed and dried and gives life to the dry yeast, sold fresh in cubes gives life to the classic yeast that we find at the supermarket.

All this opening speech to finally get to the dried sour dough.

Sour Dried Pasta and Pizza
Sour Dried Pasta and Pizza

Sour Dried Pasta and Pizza

The dried sourdough is a powder that is added in bakery products in small percentages to improve the sensory characteristics of the product.

The structure of the bacteria and yeast that are present in the sourdough are very resistant all'essiccatura, then in the preparation of sour dough there is a complete deactivation of the yeast, for this reason when dried completely it loses its power fermentative. So dear friends, not just the simple addition of dried sourdough, but we must always add the yeast so that our yeast dough.

Why do you use the dried sour dough?

As with the classic leavened with the yeast you are obtained a mainly alcoholic fermentation with the production of a few different metabolites that are responsible for the aroma and flavor, adding the acid dried pasta dough, we will obtain a lactic and acetic fermentation also. This makes it better preserve the product, its aroma and its flavor.

Sour Dried Pasta and Pizza
Sour Dried Pasta and Pizza

Sour Dried Pasta and Pizza

And the pizza dough?

The pizza is a product that should not be stored for a long, on the contrary, the opposite is true, It should be eaten still hot, the smells and the flavors are prevailing data from the ingredients on the pizza, therefore all the possible benefits of dried sourdough do not apply to our beloved pizza.

Maybe dough bread……perhaps… any technician in the field with a good “nose” It may feel some difference.

Conclusion:

If it's pizza we want to talk, used strong flour, brewer's yeast, long rising in the refrigerator, few ingredients and good!! Just invite people to your home just to settle your “mother dough”, use it for bread, not for a good pizza! they are angry, I ate a pizza unleavened, It is absolutely not come to maturation, Rusk because cooked at very low temperatures and I had to get up twice during the night to drink water.

I asked the friendly hostess to subscribe to one of our professional pizzaiolo courses at our School Pizza. It also happens to you sometimes to make pizza for your guests so “disastrous”? Subscribe to our professional course of pizza ONLINE, you will learn everything there is to know about pizza and you will become an expert pizza maker in no time. For more information, click here.

The next time you decide to make pizza at home, starts in the right way, before buying the flour for the dough, carefully read our guide to the flour for pizza, click here to know which one to buy flour.

Add this site to your “Bookmarks”, It will be useful the next time you decide to make pizza for your guests at your house. More than 200 recipes of pizza at your disposal, how to make a perfect mix, the drafting of pizza, cooking and many videos at your disposal.

sourdough

Yeast and How to Keep it how to prepare

The sourdough or if you prefer to call it sourdough or if you follow the trend will call definitely sourdough, It is very simple to make at home and very satisfactory results.
It is often used for dough with long proofing, 24-48 hours, dough to be kept in the refrigerator.
If you are one of those who makes the pizza at home once a week and does not have much time to advise you not to take even consider the idea of ​​producing your staff to use yeast to the dough for pizza.
La pizza fatta in casa, indeed, because of the short time we have available is mixed and barely leavened is leveled and fired within a few hours. To get quick results, it is advisable to use the classic yeast.
For anyone in the house often panificano, Firing sweets, croissants, donuts and panettone, It is how to prepare yourself a great sourdough.

Yeast and How to Keep it how to prepare

sourdough
Mother Yeast

The dough is alive, therefore it should be treated and go “refreshed weekly with new flour and water.
Ingredients:
200 gr flour 0
100 ml water
1 teaspoon of honey
Procedure:
Mix these ingredients with a spoon until a smooth ball and homogeneous.
Let rise in a bowl covered with a cloth 48 hours
If you spend 48 take hours 200 gr of compound and mixed with:
200 gr flour 0
100 ml water
This second method is called "refreshing" which means food sourdough with new water and new flour. Once completed this second dough you can leave a few hours in a glass jar at room temperature for starts rising and then put it in the fridge.

Yeast and How to Keep it how to prepare

sourdough
sourdough

Once you make the dough, every 5/7 days, It is powered according to this proportion: it weighs 200g must be added 200 grams of flour and new 100 ml of new water.
After a few weeks and 4-5 refreshments will finally test your sourdough preparing at home maybe bread or similar. Nothing pizza for the moment, the yeast would not be strong enough to react quickly so sfornereste bad pizza.
Leave your comment about this article.
To explore this topic, you can consult our previous article:”sourdough or yeast dough for pizza”
If you want to know more about different types of yeast, read our post: “Types of yeast”
If you want to know more about yeast, consultation wikipedia

sourdough
sourdough

The-gluten-and-pizza

Gluten and pizza

Today I'll talk about Gluten trying to do it in a very simple way.. This word, in recent times has become part of our everyday vocabulary, part of (merit) goes to those suffering from some disorder of food intolerance, up to the celiac disease can not tolerate gluten absolutely. And to think that we find commonly in all leavened products from the oven.

Gluten and pizza
Dough for pizza
GLUTEN AND PIZZA

When we begin to knead flour and water, you begin to form the lattice glutinico. We find the gluten in all flours, even if in a different way.

Each type of flour has a different protein value (Gliadine and Glutenine) that upon contact with the water to rise to a protein complex called precisely gluten. Gluten form a lattice in our dough that will be the backbone of the mix that supports it and it does not do it rise deflate. The reticle is visible if we look at the interior of a slice of bread, where we can observe the alveolus or lattice that is formed.

Gluten and pizza
Slice of bread

The percentage of gluten that contains a flour that is mixed with water as the unit of measure the "strength"Which is shown in all packs of flour with the symbol The. Then, the greater the value of W, the greater the strength of that flour.

The flour for biscuits average has a W ranging from 130 to 170

Flour for pizza has a W ranging from 240 (pizza quick rise), to a W higher than the 300 (for long leavening also 24 hours in the fridge)

Panettone and Pandoro to support its own weight (eggs,butter, flour,,water) need of a flour with W ranging up to 450.

The classic packs of flour in the supermarket do not report this value (The) then choose a flour where it is clearly indicated "flour for pizza"

It might be helpful, also the reading of protein values ​​shown in the pack of flour:

Protein values ​​up to 10% are index of flour for pastries, cookies or tarts.

Protein values ​​ranging dall'11-13% are index flours suitable for the pizza, bread and all the buns

Values ​​above 14%: Flour for bakery products that require a large structure.

Now that we know what gluten, let's see how it behaves in our dough, but this I will explain in the next article.

What says wikipedia about gluten?

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The yeast for the pizza

The yeast for the pizza

The yeast for the pizza

The yeast for the pizza
The yeast for the pizza

The yeast for pizza is formed by microorganisms "Saccharomyces cerevisiae" that entered in'Dough of flour and water, and then cause the fermentation leavening, namely the transformation of sugars into carbon dioxide.

The yeast for the pizza

We can find it on the market in two different forms:

  • In the form of cubes called fresh yeast, short expiry, strictly to be kept in a refrigerator, This type of yeast is used in all pizzerias, responds quickly because the microorganisms are already active in its interior.
  • Granules, called dry yeast. You buy in supermarkets. Is nothing but the fresh yeast which is subjected to the process of dehydration. This type of yeast has a deadline very long since in the absence of water microorganisms are paused. To use it, we have to add it in warm water for a few minutes.

For the right amount to use we could say that 1 gram of dry yeast equivalent to 3 grams of fresh yeast.

For all the housewives or all enthusiasts who want to make pizza at home we give advice: Use fresh yeast. So doing shortened times Proving and maturation of your dough.

To those who have much time available we suggest you use the yeast or natural for kneading, perhaps coupled with a pinch of yeast, to have absolute certainty that the dough will rise. The results obtained will be superior in terms of richness of flavor and fragrances. In this article explains how to make your home the natural yeast or yeast.

Amount of yeast to use:

Whatever your recipe that followed, I warn: Are you using too much yeast.

After mixed and prepared thousands and thousands of pizzas in my life, I assure you that for our classic dough 4 people who can view in this article, are needed 1,5 grams. I understand that you trust, I agree with you that you have to do it quickly rise to bake and eat it, but the use of a higher dose could compromise your final product, giving the pizza a strong smell of yeast. Better to use a little yeast and give the right to the dough rising time, maybe until it has doubled in volume.

Some of my colleagues uses a stick of 25 grams to prepare 600 pizza in pizzeria, leaving the dough to rise in the refrigerator for more than 24 ..lascio hours ... you draw conclusions.

So to all those who will compete in making pizza at home, counsel to prepare the dough in the morning, then use it in the evening for dinner. You will have a final product perfectly leavened and mature to perfection.

Baking pizza beer
Yeast

What says wikipedia on yeast

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