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Mother yeast is the basis of baking for sweets, pizza, bread. FOR 25G OF FRESH BREWER'S YEAST YOU NEED 300G OF MOTHER YEAST - Very simple to prepare, in this video I explain in a few steps the simplicity to obtain the beginning of a mother yeast that will then have to be refreshed every three days with a spoonful of water and one of flour. Mother yeast can last a lifetime if it is refreshed and kept properly in the fridge. The important thing is that you can use any type of flour as long as you always use the first one you have chosen. Method: 1st day - 3 and a half tablespoons of flour (any) 2 tablespoons of water and 24 hours of rest 2nd day - 1 tablespoon of water and 1 tablespoon of flour and 24 hours of rest 3rd day - 1 tablespoon of water and 1 tablespoon of flour and 48 hours of rest 4th day - 1 tablespoon of water and 2 tablespoons of flour and 48 hours of rest 5th day - 1 tablespoon of water and 1 tablespoon of flour and 24 hours of rest 6th day - 2 tablespoons of water and 1 tablespoon of flour and 48 hours of rest in the refrigerator 7th day - 2 tablespoons of water and 2 tablespoons of flour and 24/48 hours of rest Refresh the sourdough starter every 3 days and keep it hermetically sealed in the refrigerator. When using, take it out of the refrigerator at least 12 hours before. #youtube #food #italianfood #italiantaste #bread #sourdough #motheryeast #motherdough #pizza #yeast