Organic Mother Yeast Powder 500g

Organic Mother Yeast Powder

ORGANIC MOTHER YEAST POWDER

Ideal for making leavened products. High yield product.

It gives the finished product taste, development and alveolation.

Does not swell, to be preferred to all others on the market.

For short leavening it requires an activator (brewer's yeast 1g x kg flour).

Indicative dosage for direct dough: 30/50 g Natural Yeast 1000 g flour.

MOTHER YEAST POWDER HOW TO USE IT

The use of natural sourdough depends on the type of processing desired.

Dry mix the Natural Yeast with the flour and add to the recipe ingredients.

RECOMMENDATIONS FOR USE: 

To use it in the recipes the mother yeast needs to be activated, you can proceed in two ways:

1. The first include very small amounts of brewer's yeast in the recipe

2. The second is to reactivate the yeast according to this procedure:

To revive the dried mother yeast it takes three days:

• The first day of rehydrating the dried mother yeast, adding 80 ml of sparkling water to 50 g of dry yeast.

It mixes well, always using a spatula or a wooden spoon.

It is then left to rest covered with a cloth of linen or other natural unbleached fiber at room temperature for 8 hours or, if it is winter, for the whole night.

• The second day The rehydrated dried yeast is ready to be used when it has developed the classic bubbles and the characteristic scent of sourdough. The next day you can recreate the fresh mother yeast:

Add 80 ml of sparkling water and 80 ml of flour to the dough, which should have a thick but not liquid consistency.

It is kneaded and left to rest again for a day. On the third day we will proceed with refreshments as we are used to with sourdough.

From here on it will be possible to make bread as if the mother yeast had always been fresh.

AVERAGE NUTRITIONAL VALUES (per 100g of product) *

The Molino Agostini company

He started his business with Emidio Agostini in 1940.

Today Roberto Agostini, Emidio's nephew, has relaunched the family business.

The milling plant has been converted to organic for about 20 years.

Cultivation contracts have been signed with local organic farms. Ancient native grains have been reintroduced to experiment with new types of production and bring back the flavors of the past.

A chain of local farmers has been set up with whom the sowing and aspects of production are taken care of. An ethical network recognizes the right compensation and allows to produce with respect for the earth and nature.

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Molino Agostini, Montefiore dell'Aso (AP)