Making yeast (or leaven) in the house, and use in the preparation of bread, pizza and focaccia, is to take a step back in our past, looking for those basic principles of healthy eating, which are the basis of our tradition culinary arts. Unfortunately some of these traditions is likely to disappear and often, as in the case of yeast, they tend to give way to low-quality chemical preparations, which alter the natural characteristics of foods.
Here then is how to make yeast at home (rather long, but if you follow these instructions step by step you will get a good result) that will allow you to bake as many times as you like, giving a personal touch your bread and pizzas.
As with any dish that respect, even for yeast (which is not a dish, but only a staple), there are several different recipes and processes, in which case we propose the simplest procedure.
Take an apple (preferably organic, well-washed) and cut into pieces with the skin, put it in a tall and not too broad and leave it outside the refrigerator for 3-4 days.
After this time, the fruit will start to become brown, to drain the water and emit a smell very sour at this point Cover the apple with a handful of flour and leave it for another few days. When
acids of the apple will have "eaten" all the flour, add another handful and repeat this for about 7-8 days, adding more flour until the apple has absorbed all that you have previously made.
When the flesh (rotting) of the fruit and flour have almost formed a homogeneous mixture, add about 50 grams of water and 100 g of flour, knead well for a few minutes - until a smooth paste - and let it sit still for a few days (in a warm place, away from drafts), so that bacteria continue to rework the mixture of flour and water.
After a few days, add to the mix another 50 g of water and 100 g of flour, mix well and cover everything.
From now on - for about two months - you need to "freshen up" the yeast every day, this is very simple yet very important and delicate a lapse could be fatal for your yeast (so do not recommend frequent travelers on weekends and does not have the chance to bring back the dough).
Each day, add a bit 'of water and twice the flour (you can also do by eye, without measuring, but try to maintain the aspect ratio and not too abundant in quantity, otherwise the dough will become greater in proportion and in the end the two months you will have filled the house with yeast), then knead it and add the baking powder in its container. If it's hot you can store it in the fridge.
After two months, your yeast is finally ready for use.
If you want to make bread, weighing 250 g of yeast, add it to 500 grams of flour and 250 g of water (preferably low in calcium), a pinch of sugar, a little oil and knead with hands to distribute and Mix all ingredients well. Then add two pinches of salt and mix again.
Put everything in a greased bowl and let rise for at least 3 hours.
After this time, pick the dough, sgonfiatelo, rilavoratelo for some minutes and then give it the shape you like, such as a loaf. Place them on a baking tray lined with baking paper and cook for about 40 minutes in preheated oven at 180 degrees.
Then the oven and let cool!
Verdiana Amorosi - greenme.it
Here then is how to make yeast at home (rather long, but if you follow these instructions step by step you will get a good result) that will allow you to bake as many times as you like, giving a personal touch your bread and pizzas.
As with any dish that respect, even for yeast (which is not a dish, but only a staple), there are several different recipes and processes, in which case we propose the simplest procedure.
Take an apple (preferably organic, well-washed) and cut into pieces with the skin, put it in a tall and not too broad and leave it outside the refrigerator for 3-4 days.
After this time, the fruit will start to become brown, to drain the water and emit a smell very sour at this point Cover the apple with a handful of flour and leave it for another few days. When
acids of the apple will have "eaten" all the flour, add another handful and repeat this for about 7-8 days, adding more flour until the apple has absorbed all that you have previously made.
When the flesh (rotting) of the fruit and flour have almost formed a homogeneous mixture, add about 50 grams of water and 100 g of flour, knead well for a few minutes - until a smooth paste - and let it sit still for a few days (in a warm place, away from drafts), so that bacteria continue to rework the mixture of flour and water.
After a few days, add to the mix another 50 g of water and 100 g of flour, mix well and cover everything.
From now on - for about two months - you need to "freshen up" the yeast every day, this is very simple yet very important and delicate a lapse could be fatal for your yeast (so do not recommend frequent travelers on weekends and does not have the chance to bring back the dough).
Each day, add a bit 'of water and twice the flour (you can also do by eye, without measuring, but try to maintain the aspect ratio and not too abundant in quantity, otherwise the dough will become greater in proportion and in the end the two months you will have filled the house with yeast), then knead it and add the baking powder in its container. If it's hot you can store it in the fridge.
After two months, your yeast is finally ready for use.
If you want to make bread, weighing 250 g of yeast, add it to 500 grams of flour and 250 g of water (preferably low in calcium), a pinch of sugar, a little oil and knead with hands to distribute and Mix all ingredients well. Then add two pinches of salt and mix again.
Put everything in a greased bowl and let rise for at least 3 hours.
After this time, pick the dough, sgonfiatelo, rilavoratelo for some minutes and then give it the shape you like, such as a loaf. Place them on a baking tray lined with baking paper and cook for about 40 minutes in preheated oven at 180 degrees.
Then the oven and let cool!
Verdiana Amorosi - greenme.it
