Introduction to my Pizza Margherita with Brewer's Yeast This Pizza Margherita with Brewer's Yeast  is a quicker alternative to traditional Sourdough. It follows the Neapolitan style with a doughier texture and proper border. Brewer's Yeast offers a faster and more straightforward method than Sourdough, yielding a similar result. Pizza making  may seem simple with few ingredients and steps, but precision is critical. Before you begin , carefully review this page's tools , instructions and tips, and your Pizza Margherita will rival that of a pizzeria! If this is your first time working with yeast, read before starting. It is crucial to discuss the preparation time, especially for recipes involving flour and yeast. The rising time depends on factors like yeast quantity, ambient temperature, and the heaviness of the water (the amount of limescale in it), all of which follow chemistry principles. Click Here to Read More Get the right Tools to Make your Pizza Margherita The Dough Scraper / Cutter is your secret weapon. It is useful for infinite purposes, including recovering the dough from the machine or the bowl after kneading, closing it, breaking it into the desired weights, and, above all, giving you a big hand in cleaning the work surface. Trust me, for organisation freaks like me, it's essential. This is the one I got, but hundreds of options are available in the market. You will need a wooden shovel to slide your pizza on the backing stone and recover it once cooked. This wooden shovel is the best choice because it doesn't stick to the dough if it's floured enough, and it is also the cheapest. A baking stone prevents soggy bottoms, but remember to heat the stone before backing your pizza . This is a must for the backing stone to perform and to release the heat slowly during the backing process. Quick History of Pizza Margherita Pizza Margherita with Brewer's Yeast is a personal favourite and is renowned worldwide as the most famous Italian pizza. Originating in 1889, Neapolitan pizzamaker Raffaele Esposito created it in honour of Queen Margherita of Savoia. It features tomatoes, mozzarella, and basil, symbolizing the Italian flag. Ingredients for Your Pizza Margherita with Brewer's Yeast For the dough: 500g Caputo Pizzeria or Caputo Nuvola flour 300g Water (preferably bottled to avoid chlorine affecting dough) 17g Extra virgin Olive Oil 10g Sea salt 1 teaspoon Brewer's Yeast powder (approx. 4g) For the topping: 250g Passata (e.g., Passata Mutti) 300g Mozzarella 1 tablespoon Extra Virgin Olive Oil Pinch of salt 2-3 basil leaves Pizza Margherita with Brewer's Yeast Step by Step Let's begin making your Pizza Margherita with Brewer's Yeast. You can prepare the dough manually or with a dough-maker, ensuring gluten development for 10-20 minutes. NOTE: When hand-mixing, allow the dough to rest for 30-45 minutes after initial mixing to enhance water absorption and gluten formation, saving effort. Combine all ingredients except the oil in a bowl, kneading until elastic . This elasticity prevents the pizza from breaking during stretching, which is attributed to gluten formation from flour protein and water. Only add the oil after achieving elasticity , ensuring complete absorption . Transfer the dough to a floured surface , shaping it into a round ball through a process called "Pirlatura" in Italian. Strengthening the dough and trapping air inside is essential for successful pizza preparation. Return the dough to the bowl, covering it to prevent drying for a couple of hours . Experience will guide you on the ideal duration; I typically check after 90 minutes. Afterwards , divide the dough into portions for your pizzas. With 500g of flour, you can make four large or six medium pizzas. Cover the dough balls with flour and a kitchen towel or cling film and allow them to rise for an additional hour. While waiting, prepare the pizza Margherita sauce using these ingredients. Tomato Passata - Mutti Passata Gastronomia Baby Plum Extra Virgin Olive Oil - preferably high-quality Sea Salt Basil Leaves Combine the ingredients in a bowl with a wooden spoon, allowing the sauce to rest for at least an hour before use. Prepare the mozzarella and preheat your oven to the maximum temperature for optimal results with your Pizza Margherita with Brewer's Yeast. Remember to preheat the oven adequately for the best results with this Pizza Margherita with Brewer's Yeast. Now, assemble your Pizza Margherita. Place a pizza ball on a well-floured pizza paddle, which is essential for making multiple pizzas. Alternatively, use a baking tray, but ensure your oven is sufficiently hot to prevent a soggy bottom. NOTE:  Ensure sufficient flour on the paddle for easy pizza transfer to the oven. Preventing sticking is crucial to avoid discarding the pizza. Stretching the Pizza Margherita Dough before Moving it onto the Paddle or Tray Press the dough's centre thrice, moving upward. Rotate the dough 90 degrees, repeating the upward presses thrice, creating a border and depression. Gradually enlarge the disc using various techniques, such as lifting and rotating to maintain a circular shape. Be cautious to prevent dough breakage or oblong shapes. Once stretched, the dough should resemble this. Add tomato, mozzarella, and basil, ensuring minimal sauce or mozzarella to prevent a heavy, hard-to-handle pizza. If needed, combine dry and fresh mozzarella for optimal results. Time to Bake Your Pizza Margherita To achieve the perfect pizza, consider investing in a professional pizza oven that can reach high temperatures for quick cooking. Alternatively, adjust the baking time based on your oven type and temperature. For standard kitchen ovens, utilize a baking stone for improved results. About Brewer's Yeast Brewer's Yeast is a fast-acting yeast suitable for various recipes. It offers distinct flavour and ease of use. Available in fresh or dehydrated forms, it ferments efficiently at low temperatures, delivering quick results compared to sourdough yeast. Fresh Brewer's Yeast: Fresh and perishable, typically sold in cubes with limited shelf life. ​ Dry Brewer's Yeast comes in convenient packaging options for occasional bakers. Its efficacy diminishes over time, but it maintains freshness by storing it in the fridge. Essential Information Before Making Pizza Margherita Choosing Quality Ingredients for the Best Pizza Premium ingredients are essential for exceptional pizza. The post will detail the products used and their sources for reference. Preparing Pizza Dough Mastering dough preparation is crucial for excellent pizza. Whether manual or with a mixer, maintaining dough temperature below 28°C (82.4°F) is vital for optimal elasticity and structure. Baking your Pizza High oven temperatures are key to successful pizza baking. Proper preheating and the use of tools like a baking stone can enhance home pizza quality. Choosing the Right Cheese for Pizza Margherita Mozzarella's water content poses challenges in home ovens. Optimal drying methods include using dry mozzarella, a mix of dry and fresh, or pre-drying fresh mozzarella to prevent a soggy pizza. Feedback on this Brewer's Yeast Pizza Margherita recipe or additional tips is welcome. Contact me for clarification or questions.

A Beginners Guide to Bread Making and the Top 5 Most Common Mistakes to Avoid Approaching Home Baking (I made almost all of them), Bread in Particular, but Mostly Valid for Any Lavender Items. To master the Art of Homemade Bread Making, we must start with a fundamental question; What makes the best homemade bread? Let's Start from the basis Flour, water, and yeast are present in most of them, with either salt or sugar, depending on whether you will use sour or sweet. All of these must work together in harmony; it's pure chemistry, so let's have a look at them: Flour Each type of flour has different processing procedures and characteristics, specific nutritional values, and specific protein and mineral concentrations, which also give it various colours and tastes. Soft wheat flour , for example, is white , while durum wheat flour, which is rich in proteins  (also known as "Strong Flour", is more yellow/amber . Water Water is the most indispensable ingredient  for leavened products, as it is the basis for chemical and enzymatic reactions necessary for fermentation . It must be chosen carefully and treated with attention: not all waters are the same, and not all lend themselves to perfect leavening. The most suitable for preparing bread must always be drinkable, clear, and free of particular odours and flavours, but not excessively hard (i.e., not too rich in magnesium and calcium salts). Bakers must consider the water's hardness, temperature, and water/flour ratio. Gluten The "secret agent" transforms the mixture of water, flour, and yeast into a fragrant, honeycombed loaf of bread. Gluten is formed during the kneading of bread dough . When hydrated, the glutenin and gliadin proteins (approximately 30 and 50%, respectively, of the total protein in wheat grain) almost immediately bind and form gluten. The longer glutenin pieces link up with each other via disulfide bonds to create resilient and stretchy units of molecules. For the geeks: Gliadin is believed to contribute to the flow properties, while glutenin contributes to its elasticity and strength. Glutelin is a protein found in plant seeds, such as rice, wheat, and maize. Because of its unique molecular structure and composition, it is insoluble in water. Glutelin molecules consist of long chains of amino acids folded and twisted into a complex three-dimensional shape. In layman's terms,  gluten is the cement that holds  our dough together. NOTE: Not all flours contain gluten and those that don't require different techniques and ingredients to support bread-making. Yeast We can produce bread, pizza, etc., because of the yeast's live bacteria. T hese bacteria feed on the sugar contained in the dough, producing carbon dioxide and alcohol in a process called fermentation.  The more yeast, the more bacteria, the faster the sugar will eat. The sugar. The result is gas, which is needed to raise our dough. Temperature Temperature also affects these bacteria; the higher the temperature, the more active the bacteria become, eating the sugar faster. What does it mean for us? A dough with insufficient bacterial activity (not enough Yeast vs Time) will result in a very elastic dough that is  difficult to stretch as it will bounce back. A dough where the bacteria almost consume the sugar  will result in a sticky, guy-kind dough, which I would use for a cake, as it will be impossible to stretch as it will break. As always, perfection is in the middle; you want to achieve a dough with retained elasticity (or it will break) that you can stretch without bouncing back. The only way to get there is by trying. Now let's look at 5 of the most common mistakes in bread-making to avoid them. We have all made some of these mistakes at some point in our bread-making journey; I most certainly made most of these, and from each error, I have learned something new. 1. Work With the Right Tools Baking is a complicated science made up of manageable things. This means, in a nutshell, that you don't need huge budgets or astronaut equipment to start churning out something good. In general, very few tools are enough, most of the time already available at your home, or at a limited expense, to get off to a great start. Yet, there are tools without which making bread at home becomes much less efficient, precise, and satisfying. Let's face it: unless we are crazy and nerds, those who have stopped buying in bakeries and who self-produce bread every day, we all knead for passion, as a hobby and for leisure, carving out time for the weekend away from work and housework. We are therefore compelled to fit our special moments with water and flour between one errand and another, with a constant danger if making bread has to become a burden, fatigue and a waste of time; it turns out that the second time we are fed up and that the new passion becomes a flash in the pan. Why not make our lives easier by working more orderly, more aware, and, more precisely, avoiding downtime, errors, and useless tools? To make the bread as it should be, you need very few things: The Dough Scraper / Cutter is your secret weapon, useful for infinite purposes, including recovering the dough from the machine or the bowl after kneading, closing it, breaking it into the desired weights, and, above all, giving you a big hand in cleaning the work surface. Trust me, for organisation freaks like me, it's essential. This is the one I got, but hundreds of options are available in the market. You will need a wooden shovel to bake your one-kilo-of-joy shape unless you want to overturn it directly from the container to the pan or use a very comfortable (but expensive) cast iron pot. I got a few of them until I realised the wooden one below was the best. The Doug doesn't stick if floured enough and is also the cheapest. A Slashing Tool, to score the top of bread. Scoring means cutting into the lump of dough that you're about to bake. It usually applies to things like crusty white bread or sourdough boules, the style of bread with a crisp, crackly crust and a tender interior. This is the one I got, but hundreds of options are available in the market. A baking stone prevents soggy bottoms, but remember that you must heat the baking stone before cooking your bread to perform optimally. It must be scorching to release the heat slowly during the backing process. The rest of the tools for making good bread at home are nice but not essential. An infrared thermometer  measures the temperature of the dough and the cooking surface on which the loaf will be baked. It costs a few euros and will change your life, guaranteed. Raising baskets for the final leavening of the dough, complete with a linen cloth, are handy for guaranteeing a regular shape and allowing the surface of the dough to rise without drying. These come in different shapes and are nice to have as they help produce a consistent-looking loaf of bread, but you can use a standard bowl covered with a kitchen cloth; the result will not be identical, but for starters, it's okay. I got a few of them in different shapes as I like to vary and test; there are mainly two options available in the market, the round and the oval, in various sizes. Planetary or mixers are not essential for bread. Indeed, you would be amazed at how many professionals recommend making stretching by hand. Working by hand helps you develop sensitivity and familiarise yourself with dough, overcoming many fears when playing with water and flour. Have you equipped yourself with the baking tools you need? 2. Randomly Mixing Flour Now that you are ready to start, please don't rush to the supermarket; grab the first few sacks of flour from the shelf. A bit of this, a bit of that... Or decide to start working with ancient grains, as these are wonderful but not that easy to master, and a failure at this early stage can be deflating. I suggest sticking to the basics and buying good quality ( type 1 or 2 ), Strong White, stone-ground flour to begin with, learn, and then move to more challenging grains. Flour is and will always be the principal ingredient of any baking product; to start baking good bread, you need to understand it as your primary raw material, and choosing it appropriately it's paramount. If you want to learn more about flours, click here . When you start buying your flours, note the Maker and the results. Testing and learning about your raw materials is essential, as each product differs profoundly from the others. It can absorb variable quantities of water or be workable far less than others. But above all, follow the recipes and hope for the best. 3. Overwork the dough Overworking a doug means keeping mixing it after its readiness point. This is more likely to happen if using a dough maker . The result is that your dough will overheat the dough (your dough should never reach a temperature over 26° C) and break the glutinous net (which supports your bread structure), resulting in a disaster. I speak from a lot of direct experience on this topic , as before understanding that this was related to overheating the dough, I had wasted kilos and kilos of flour. TIP: To limit the risk , use icy water. I usually store mine in the refrigerator. 4. Incorrect Resting Periods For leavened products is paramount to understand when they are ready to go in the oven. For properly honeycombing , your dough must rise upwards to at least double its size without losing structural integrity (as explained above in the Gluten section). If you don't leave your bread resting long enough,  it will not be raised appropriately, resulting in hard bread with poor honeycombing. If you leave your bread resting for too long, the yeast will have eaten the whole sugar in the dough, resulting in a loss of structural integrity and its collapse. Because of the variety of styles and raw materials used in bread-making, it's extremely important to choose the right vessel for your bread type. This is especially true in the presence of flours or weak cereals, such as rye. These types of bread require a different logic and are normally baked inside rectangular tins to prevent collapsing. 4. Ensure to Follow the Correct Baking Process Once again, it is extremely important to be clear about the style of bread you wish to make . For some (e.g., France Baguette), steam presence in the baking chamber is necessary, which slows down the formation of the crust and allows the bread to grow in height. For this technique, you place a metal container filled with water inside the oven. Then, halfway through cooking, you remove the container and slightly open the oven door (I normally use a knife to keep the door slightly open) to allow the steam to escape and the bread to dry, which results in the development of a nice crispy crust. The quality of the oven is essential for a good result , if your oven (like mine) is not great, you can help with a baking stone, as suggested above. If you don't have one, you could use a flipped large iron pan to achieve similar results. Or there is another nice baking tecnique you can use a cast iron pot to bake in, this becoming very hot and with the lid creates a baking environment inside onother. If you want to use this technique, you must raise your dough already inside the pot, with the ld on. In this phase, the lid closure creates a humid environment thanks to the surface evaporation of the dough and allows the dough to grow, while in the second phase, once the lid is removed, you will allow the bread to dry and form the much-desired crust. TIP: How to know if the bread is baked correctly? I would suggest one of the following methods: Temperature : if measured at the core with a probe thermometer, it must be at least 90° C; Dry crumb : you know the usual trick of the toothpick for cakes? The same, but you need a longer one. Then, insert a toothpick in the loaf; if it is dry, it is ready; otherwise, it must be left to dry for some time; Knock Knock : knock the bottom of the bread; if it sounds empty, it's ready. 5. Make sure to score the top of the bread Scoring bread dough with decorative cuts serves an important purpose: it guides a loaf to rise consistently, controlled, and optimally. But from there, let your creativity run free. As the old saying goes, we eat first with our eyes. With a blade in hand and a shaped round of dough on the workbench, bakers have an unexpected blank canvas before them. I hope you found this article insightful, if you have or you wish to suggest any improvement to it, please log in and leave a comment.

Durum Wheat Bread with Brewer's Yeast is a simple and tasty way to discover Durum wheat (also known as Semolina) and learn more about this beautiful grain. In this recipe, I use "Biga," a pre-dough that increases the yeast strength before use, and I use almost 100% durum (semolina) in the dough. Understanding Durum Wheat Durum wheat, also known as Semolina  (Triticum durum), is a hard wheat variety originating in the Mediterranean region. It is popular in pasta-making due to its high protein content and excellent gluten quality. As I said, I have used almost 100% Semolina in this recipe, but I recommend you try mixing Semolina with another type of flour to experiment with how a small change can make a huge difference. Durum wheat is, in fact,  commonly used in different proportions to make bread, durum wheat bread provides a delicious alternative to traditional wheat bread. Its golden colour and bold flavour make it a favourite choice among bread enthusiasts looking for an exciting twist. Properties of Durum Wheat High Protein Content: Durum wheat is rich in protein, providing essential amino acids needed for growth, repair, and development within the body. This characteristic makes it an excellent choice for individuals seeking to increase their protein intake without compromising flavour. High Gluten Quality: The gluten in durum wheat produces a very elastic dough, making it particularly suitable for bread and pasta with a light, chewy texture. The gluten in durum wheat also helps retain moisture, leading to a longer shelf life for the bread. Rich in Minerals: Durum Wheat Bread is an excellent source of iron, magnesium, selenium, and phosphorus. These minerals are vital in maintaining overall health, including supporting bone strength, aiding energy production, and promoting proper nerve function. Dietary Fiber:  Durum wheat is packed with dietary fibre, both soluble and insoluble. Fibre aids in digestion, helps regulate blood sugar levels, and promotes a healthy gut by supporting regular bowel movements. Understanding how the ingredients for this Crunchy Homemade Durum Wheat Bread ( Semolina Bread)  Recipe with Brewer's Yeast Works Together Durum wheat bread  with brewer's yeast offers a delightful twist to the classic bread-making process. Its unique properties, such as high protein content, gluten quality, and rich mineral content, make it a nutritious choice for bread enthusiasts as it enhances the flavour and nutritional profile, creating delicious and wholesome bread. Enjoy this exceptional bread's rich flavours and texture as you embark on a culinary adventure with durum wheat and brewer's yeast. NOTE:  Make sure to Buy a Quality Brewer's Yeast: Look for a reputable brand offering high-quality brewer's yeast meant explicitly for culinary purposes (I use Caputo Active Dry Brewer's Yeast as already activated) . This ensures that you obtain the best flavour and nutritional benefits. The Ingredients by Steps for Your Durum Wheat Bread For the leavening (Biga): 40g of Caputo Manitoba flour 30g of water 2g of brewer's yeast For the dough: 450g of re-milled / fine durum wheat semolina flour (or finely ground semolina) 260g + 10g of water 10 g of salt 2 tablespoons of oil 1 teaspoon of poor wheat malt or barley malt How to Prepare This (Semolina) Durum Wheat Bread Mixing Mix the leavened ingredients until well combined, then put them in a glass, cover them with plastic wrap, label the filling's height, and wait until it doubles. When the leaf has doubled, dissolve it as well. You can add 260g of water. Place the flour in the mixer, add the salt and mix properly so that it is merged; at this stage, add the water with the leaven, the malt, and the oil and start kneading at low speed and then rise at medium speed until the mixture is combined. Switch the dough upside down frequently to make sure it is kneaded uniformly. Bring to stringing The dough is strung until fully attached to the hook and detached from the walls and the base of the walls; it becomes very elastic, smooth, and semi-glossy. Take a piece of dough between two fingers and take it out: you'll have to be able to spread it to create a thin veil without splitting or tearing the dough. At this level, if any, progressively apply the remaining 10g of water to the dough, adding the next one only after the dough has been added to the previous one. Form the dough a bit more by hand, as seen in this video (you should start watching from minute 6:09): Folding At this step, oil the container, place the dough in it, close it with a lid, and wait for it to double. When the dough has increased, flour the worktop adequately, drop it into it, soften it, and then make the two folds: take a piece with one side, pull it, and then fold it to the middle. Rotate the dough a few other degrees and repeat. Do this around eight times, then flour rather excessively a wooden basket for bread leavening (size 18cm in diameter and 8cm in height) or a not-too-wide bowl wrapped with a cloth with a top facing towards the bottom. Cover with a sheet and a plastic bag. Wait for the double again. Baking Twenty minutes before bringing the bread into the oven, turn on the grilled oven to a maximum limit. If you don't have the refractory or drip-the-oven pan, place it under the grill. When it is time to bake, place the refractory or dripping pan on the central shelf, remove the grill mechanism and decrease the oven temperature to 220 °C, then flour the oven shovel or tray without sides, overturn the bread loaf and slide it into the refractory (or the dripping pan). Bake for about 35 minutes, then turn off the oven and leave the loaf inside for 5 minutes. At this point, take it out of the oven and let it cool on a rack, ensuring the air passes well underneath... I placed a cake rack  on two glasses  to be higher—close to the table. The crust softened first. Enhancing Durum Wheat Bread with Brewer's Yeast Brewer's yeast, derived from the brewing process of Ale or beer (for this reason, it is also called Ale Yeast or Beer Yeast around the globe),  is a nutrient-dense ingredient that can be incorporated into durum wheat bread recipes to enhance both flavour and nutrition. Here's how brewer's yeast can elevate your durum wheat bread: Improved Nutritional Profile: Brewer's yeast is a rich source of B vitamins, including B1 (thiamine), B2 (riboflavin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine), and B9 (folate). These vitamins are crucial in various bodily functions, including energy metabolism, red blood cell production, and nervous system health. Enhanced Flavor: Brewer's yeast adds a unique, savoury flavour to durum wheat bread. It offers a hint of umami, which perfectly complements durum wheat's nutty, earthy flavours. This combination creates bread with a more complex and satisfying taste. Boosted Digestive Health:  Brewer's yeast is known for its probiotic properties, promoting a healthy balance of gut bacteria. This can assist in improving digestion and enhancing overall digestive health.

Preparing this Gluten-free Bread Without Knitting the Dough is easy and quick to make. It is ideal for cold cuts and great for bruschetta, lessening to my gluten-free intolerant friend, who highly appreciated it to the point that they are now making their own. For this Gluten-free Bread, I used two types of flour to prepare the homemade bread without dough: Nutrifree and Caputo. You can substitute the former with Farmo or Mix B, but with the latter flour, you start with 380ml of water and only use more if necessary. As you can see, I kept this one very straightforward, but if you feel more adventurous, check the other gluten-free recipe in this section. Ingredients for about 1 kg of Gluten-free Bread Without Knitting the Dough 5 g dry brewer's yeast (or 8 g fresh yeast) 460 ml of warm water 250 g Caputo gluten-free bread flour 250 g Nutrifree gluten-free bread flour 2 tablespoons extra virgin olive oil 4 g salt corn and rice flour (for the pastry board) Method , how to form the Gluten-free Bread Without Knitting the Dough Dissolve the yeast in 250 ml of warm water in a wide bowl. Add the different flours and I would combine them before adding the mix to the water Add the water and steer everything firmly with the help of a spoon. Add the oil and a pinch of salt and mix with the spoon until the dough is smooth and fluffy. Make it into a ball (a process called dough rounding) C over with the cling film and let it rise for about 2 hours or until it doubles in size. Turn the dough upside down on baking paper, slightly floured with corn and rice flour. Without pressing it with your fingertips , bring the end of the dough to the middle with a tarot or a spatula and shape it into a loaf. Score the loaf surface with a tarot or a sharp knife to help it rise while cooking. Then move the bread to the pan leaving baking parchment underneath. Brush the top with oil to moisten the surface; this helps prevent the crust from drying out too much. Cover it with a dry cloth and let it rise for 30 minutes. Bake in a preheated oven at 220 °C for 15 minutes, then reduce the temperature to 200 °C and continue cooking for another 40/45 minutes. R emove from the oven when it is well coloured and let it cool on the rack or grill. NOTE: As with most Gluten-free bread, the texture of this bread is a bit denser than backing with normal flour; there are a bit more complex recipes that allow a better honeycomb but are more time-consuming. This Gluten-free Bread Without Knitting the Dough is the perfect recipe for busy people who want to enjoy fresh bread all the time. Easy bake gluten-free bread is ready!

After the Licoli bread, I tried this high-hydration Sourdough Bread with 68% Hydration and long rising time, which gave me large and visible honeycomb. So, the hydration level of bread is measured in percentages. It is the ratio of how much water the dough contains to the flour present in it. Usually, sourdough bread tends to have hydration levels from 65% to 100%, depending on what type of flour is used to make the dough. Well, I decided not to go extreme and made one with 68% hydration. For the method, follow the recipe below. It seems complex and time-consuming, but you need to be there to make the creases at the perfect time, but there is little effort. Ingredients for this Sourdough Bread - 68% Hydration 350g of 00 flour containing 12 per cent of protein w220 50g of type 1 flour containing 13 per cent of protein w380 272 grams of water 70g of lycoles refreshed and increased by 50 percent. 8 grams of salt Fine re-milled Durum wheat semolina (for sprinkling on a work surface) Method to make this Sourdough Bread - 68% Hydration Around 2:00 to 3:00 p.m. Transfer the flour and all the water to the mixer. Start the machine at medium-low speed and let it run for 3 or 4 minutes. The flour must be thoroughly moistened (hydrated), and the dough must be homogeneous. Cover the blender's bowl with a piece of fabric and leave it in autolysis for around 2 hours, or the time required for the licoli to grow by 50%. The Sourdough Bread dough can be easily handled because the hydration level is just 68%. What are autolysis and its advantages? Autolysis is a procedure that can last from a minimum of 20 minutes to a maximum of 24 hours. During this period, the gluten in the flour is transformed by the action of the amylase and protease enzymes activated by the dough's water. Thanks to the amylase enzymes, the flour's starch is converted into sugars; thus, this transformation makes the sugars simpler to absorb for the yeast and, therefore, facilitates the resulting fermentation. This gives the finished product organoleptic advantages, making it delicious, flavorful, and fragrant. On the other hand, the protease enzymes break down the proteins into smaller parts; thus, the protein chains have been extended to make the dough more extensible and workable. But the benefits of autolysis do not end here. This process helps the dough absorb more water, increases the finished product's shelf life, promotes better dough development, and reduces processing and stringing times, making the dough smoother and silkier. Finally, autolysis makes final moulding easier and allows more significant growth in the product's baking volume, a softer crumb, and a better and more developed honeycomb texture. Strengthening and refreshment of Licoli After mixing flour and water and kneading, cool the licoli in a ratio of 1:1:1. (e.g., 100g of flour, 100g of water, and 100g of yeast). Band the licoli with the mixer's leaf and drop it in a container with straight and not twisted sides. Mark how far it rises with a rubber band or CD marker. Measure the height of the licoli with a ruler and divide the obtained measurement by two. Then mark a second spot beginning from the previous spot with a value that has just been determined. For example, if the height of the licoli is 5cm, mark the second spot at 2.5cm from the previous spot, then at 7.5cm from the base. This will help you verify with certainty that the licoli has risen by 50%. When it reaches the second marked level, take the 70g you need and pour it on the autolytic dough. Knead and take almost to stringing, then apply the salt and the string properly. The dough must be non-sticky, smooth, and very elastic. Do the veil test. Take a piece of dough and roll it between two fingers. If it is well-strung, you should be able to gently spread it into a thin veil without breaking it. Leavening and folds of Sourdough Bread dough Place a ball of Sourdough Bread dough in a small jar flattening it to mark how high it reaches. This will be your spy to understand if the dough grows and how much. Since you have to make several folds during the leavening, it will be difficult to verify the actual growth unless you have a lot of experience and know-how to understand the dough under your hands. To the remaining dough, make a round of folds in 3 or pockets by pulling a flap of dough and bringing it towards the centre, then pulling the opposite side and overlapping it; then repeat the same procedure after turning the dough 90 degrees. Turn the Sourdough Bread dough over at this stage and round it. Put in a well-oiled container, put the lid back and let it rise at 27-28 degrees for 45 minutes. After 45 minutes, do what is called lamination. Pour the mixture onto a slightly wet work surface. Roll out the dough by spreading it by hand until it forms a thin square. Watch the video HERE. Then, make a round of wallet folds and round the dough. Put it back in the container, close it with the lid, and wait another 45 minutes. After these 45 minutes, get your hands wet and do the first round of coil folding directly into the container; I bought this one as you can stick one on top of the other if you do multiple doughs at once. Close with the lid and leave to rise for 1 hour, then start a new round of coil folding after 1 hour (it will be 2 1/2 hours at this point). Close the lid again, let it rise for another hour, fold the third round of the coil, and let it rise for 30 minutes. During this time, you make the creases and monitor the indicator to see if the dough rises. After the last 30 minutes (so when 4 hours have passed since you placed the dough in the container initially), if you verify that the indicator has risen by at least 50 per cent, you will continue to make the bread; otherwise, let it rise for a few minutes. Sprinkle the work surface with a little re-milled durum wheat semolina or white flour and gently turn the dough over on the surface, helping it with your hands so it does not deflate and come down quickly. Formation and Maturation of the Sourdough Bread in the fridge The raising baskets Form the bread into a ball and transfer it to the raising basket, shaping it to fit the basket shape, then cover it with a kitchen cloth and put it in the fridge at 4 °, on the lowest shelf, or in the vegetable drawer. Let the sourdough bread ripen in the refrigerator until the next day for 12 hours. The following day, after 12h since you put the bread with licoli in the fridge, bring the oven to 180 ° in static mode; when the temperature is reached, take the sourdough bread out of the refrigerator and place it on an anti-adherent tray by gently turning the proofing basket upside down. With a very sharp scalpel or a razor blade, make a deep incision a couple of centimetres deep, slightly to the right of the central part of the bread, describing a convex curve from top to bottom. At this point, put the tray in the oven for 50 minutes; after this time, remove the sourdough bread from the oven and let it cool completely on a wire rack, keeping it upright if possible. It is recommended that you bring the wire rack to the wall so that the bread can rest on it and remain upright. Soft and flavorful homemade Sourdough Bread is ready!

However, homemade brewer yeast bread is usually the fastest way to get a tasty loaf of homemade Bread because of the shorter raising time (usually 2/3 hours); in this case, I went for a more protracted process with 12 hours of raising in a refrigerator to improve digestibility. This was one of the first breads I posted; I was still learning (I still am) about the importance of closing the dough and scoring the top of the bread as you can see from the very odd shape :) Given the relatively long waiting period, I will tell you more or less about my timeline for preparing Ale yeast bread for brunch. I started the bread dough at 6:00 p.m. I went to the refrigerator at around 7:30 p.m. I pulled the dough out of the fridge at 7:30 a.m. I made the very first folding at 8:00. The second time at 8:30 The third fold is at 9:00 a.m., and the loaf is shaped. I switched to a floured baking tray at 11:00 and shaped a loaf. It's essential not to have flatbread. Softly spread out the dough and prick the dough with your hands. I baked at 11:10 after preheating the static oven to 240 °C. I brought it out of the oven at 12:30 and let it cool off. Homemade Bread Using Brewer's Yeast Recipe Ingredients 400 g Very Strong White Flour (or Manitoba flour) 300 g Cold Water is better than bottled water 8 g fresh brewer's yeast (or 4g dehydrated) One teaspoon of salt optional ½ teaspoon of sugar 17 g of Extra virgin Olive Oil to be added at the end (you can do the same recipe without if you like) Instructions Place cold water in the "mixer bowl" and add the sugar, dissolve the yeast and leave it there until you see a tick foam rising from the mixture. Mix with a low-speed hook while adding the flour, but not all in one go. Add the salt and keep mixing until the dough gets elastic. Boost the mixer's speed and add the olive oil (if you decide to use it) until it's absorbed completely. Move the dough to a tight, lightly greased bowl. Allow the dough to rest at room temperature for 60 minutes, coated with film. Transit to the fridge at 5 °C for 12 hours. After this time, the dough must rise in volume to reveal the bubbles leavening. Pull the dough out of the refrigerator and let it accustom to room temperature for 30 minutes. Then, gently move to a finely floured board. Shape a rectangle and attempt to deflate it as low as practicable. Do the three folds three times, and then let it rest between one fold and the other for 30 minutes. After the last fold, form the loaf by attempting to cover the rectangular edges under the loaf. Place the dough ball to grow at room temperature for at least 2 hours, sealed with cling film. I'm going to leave it on the wooden plank where I blend. After some time has passed, gently cut the dough and carefully turn the loaf over into a properly floured baking dish, leaving the closing portion upward. This small trick gives the Bread a more picturesque and sweet feel. At this level, the dough is going to stretch slightly. Give the outline of the loaf, attempting to grab the dough softly. Preheat the baking oven and put a water bowl on the bottom of the range. Bake at 240 °C for 20 minutes and at 220 °C for another 20 minutes. It is best to remove the water bowl after 40 minutes and continue cooking in a convection oven for another 10 minutes with the door partially open. Please switch off the oven and allow the Bread to cool from inside, still with the door moderately open; else, remove it from the oven and let it cool down on the rack.

Mozzarella and fior di latte are often referred to as synonyms, therefore the exact same thing; in reality, they are two different products in terms of preparation and taste. The law is not very clear in this regard. Also, for this reason, a lot of confusion has arisen, especially when choosing what to buy at the supermarket, considering that the mass distribution calls it all Mozzarella. But let's try to investigate the main differences. To make any sort of “mozzarella” you need Milk, but which one? Milk and its quality are crucial to understanding the distinction between dairy products. Mozzarella is supposed to be prepared using buffalo milk alone. However, since buffalo milk has a robust taste, most mozzarella are now mixed with cow's milk. Fior di latte is the final result of a preparation in which only whole cow's milk is used. The procedure will be very similar because they are both fresh stretched curd cheeses, but you cannot overlook the details of the raw material. Taste and flavour between mozzarella and Fior di Latte Another notable difference is that of flavour. The fior di latte conquers the palate with a more delicate taste than mozzarella; moreover, it is a decidedly softer cheese. Furthermore, fior di latte is sweeter and less fatty than mozzarella, and a Protected Designation of Origin (PDO) has been assigned to Fiordilatte of the Southern Apennines.

Understand Sourdough Yeast!  In this article, I will explain what it is and how to use It properly in your dough, provide tips for freezing and storing, and provide a practical Table of leavening times for your homemade bread. The Tail of Sourdough Yeast Sourdough is a natural yeast obtained via fermentation. It can be made by mixing water and flour, or you can add an extra ingredient (yoghurt, honey, resin, etc.) that modifies its organoleptic properties. This mixture develops properties similar to chemical yeasts or brewer's yeast. Sourdough is indicated in most preparations that require leavening, making foods more digestible and lighter. It can create baked desserts and savoury preparations, such as focaccia, pizza, or savoury pies. It is known that yeasts could create intolerance because they continue the leavening process inside the stomach, causing bloating and heaviness after eating. Because of its long leavening time, Sourdough Yeast produces fragrant products with a longer shelf life and is more digestible than the more common brewer's yeast. Sourdough starters can be solid or liquid culture (licoli), each with its characteristics and peculiarities. However, they are essentially the same product, which differs mainly in the management of refreshments. If you want to learn more about the differences between solid sourdough and Licoli - Click Here . I advise trying one first and then the other to understand which one best suits your needs. Here are some recipes to start using sourdough, look at: Sourdough Bread with Licoli (Liquid Culture Yeast) Recipe The Simplest Recipe for Puffed Rosettes with Sourdough Yeast Mini Burger Buns with Sourdough Yeast the Ultimate Recipe This is probably the most complicated recipe I have ever done: Pandoro with Sourdough Yeast Traditional Italian Christmas Cake. The basic recipe on how to prepare sourdough at home: But remember, deciding to use sourdough is a choice that requires care but is simple to prepare and maintain. The ingredients you need to prepare sourdough starter: 200 grams of flour, preferably organic and stone-ground whole or semi-whole, to keep the organoleptic and nutritional properties alive 100 ml of warm water Before it can be used to prepare recipes, sourdough must be activated, or the fermentation process must be triggered to stimulate its leavening activity. The process of making sourdough starter Gradually mix the warm water with the flour until you form a mixture that is not too sticky. Then, place it in a glass container (I usually use a large Jar with a lid, the type that is not hermetically sealed, as the yeast will need air to survive) and push it to fill the space and mark where the dough ends. The mixture will tend to expand, and this trick will allow you to see it when it does. Live it to rest for three days in an environment of approximately 18-22 degrees, far from the direct sun. After this time, you must feed (refresh) your starter. How to refresh the sourdough starter Take 200 grams from the sourdough mixture that will be obtained and add the same quantity of flour and half of water (200 grams of flour and 100 ml of water). Work the dough onto a ball and place it back into the year. Repeat this process every three days for two weeks. After this time, the sourdough starter should at least double in size every three days; if it doesn't, there is something wrong, and I recommend refreshing it until it does. If everything goes well and the sourdough doubles in size, you can start using it for baking :) At this point, I recommend storing it in the refrigerator so you can feed it only once a week. If you leave it outside, you must feed it at least every other day. NOTE: A sourdough starter is like a baby; when it is done, it does things, but it takes time to mature to deliver its best results. Mine is about one year old, and it works like a charm. If you want to try something sweeter, here is my honey Sourdough Starter recipe: Easy Sourdough Starter Recipe Made With Honey for Reduced Acidity This table shows the leavening times for 1 kilogram of 00 or 0 flour mixed with Solid Sourdough Yeast. Remember that in the case of sourdough, there is also a further variable to consider , namely the strength of the yeast itself , which depends above all on age, type of flour and frequency of use. Solid Sourdough Starter At room temperature From the fridge 250-300 g 5 (4-7) ore 9 (6-12) ore 200-220 g 8 (7-10) ore 12 (10-15) ore 150-180 g 11 (10-13) ore 15 (12-18) ore 100-120 g 14 (13-16) ore 18 (15-20) ore 50-80 g 17 (16-19) ore 20 (18-24) ore 10-30 g 20 (19-24) ore 24 (22-28) ore

For this gluten-free bread , I used Fioreglut from Molino Caputo flour for the first time. I was intrigued after reading about these products, and I have to admit I am not disappointed. It was easier to work with than other gluten-free flour I tried, and, above all, it had a fantastic fragrance! Even during processing, this mixture smells like bread and pizza, and the outcome doesn't alter after raising, a very uncommon detail for gluten-free flour. Let's have a quick look at the ingredients for this Gluten-free Bread. Fioreglut - Molino Caputo flour is made of: Gluten-free wheat starch , dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar, flavouring.  Caputo Dry Active Yeast - Molino Caputo: Baker's yeast, Emulsifier (Sorbitan Monostearato). 500 grams of Fioreglut flour 400 grams of water Half a teaspoon of honey 5 g of dry brewer's yeast or 9/10 g if fresh (Caputo Dry Active Yeast) T wo teaspoons of Extra Virgen Oil One teaspoon of salt (about 5 g) Rice flour for dusting And now, the Process for this Gluten-free Bread Mix the Gluten-free flour with the water until you get a homogeneous and slightly elastic dough. Add the honey, yeast, and salt to the dough (not the oil, as it prevents the flour from absorbing the other ingredients) and mix until completely absorbed. Add the Oil and work the dough until absorbed. Once the dough is ready, r emove it from the mix and round it into a ball. Place it in a bowl, cover it with a kitchen towel and let It grow for about two hours , but this time is indicative, the dough must double in size. Gently place the dough on a baking tray without deflating it and dust the top with some gluten-free flour. Score the top of the bread with sharp knives or a scoring tool to your liking, and you're ready to bake. NOTE: the use of a backing stone is advisable to prevent a soggy bottom. The Baking Process for this Gluten-free Bread Preheat the oven, setting it to the maximum temperature if you have a baking stone, if not, just set it to the backing temperature. Bake it at 250 C for 35 minutes, then turn the oven down to 220 C to finish baking. Cool on a wire rack or inside the oven with the door open. NOTE: To check if your gluten-free bread is cooked, take it out of the oven, flip it on the back and tap it, if the sound is hollow, the bread is ready Here is the summary for this Gluten-free Bread with Caputo Fioreglut Flour and Brewer's Yeast Liquid absorption: Usual Rising before cooking: high Rising after cooking: low Workability of the dough: great Crust colour: golden. Quality of the crust: low, crunchy. Internal humidity of the bread: Perfect Crumb: medium-sized Smell: Outstanding Taste: no after-taste Life span: The bread remains fluffy and delicious the next day, even without heating; if you keep it in the fridge, it could last up to five days, from my experience. And now is the time to enjoy your fluffy gluten-free bread is ready!

In this article, I will explain the differences between fresh and dry , their use, advice for freezing and storing , and a practical Table of leavening times to help with baking. But what is it? It's undoubtedly a most important leavening agent. It is obtained through the fermentation of Saccharomyces Cerevisiae, microscopic fungi of the Saccharomycete family. Brewers yeast is reserved as a place of honour for preparing numerous foods on our daily tables, from bread to pizza to desserts. But why is it called Brewers, Beer or Ale yeast? The answer is simple: this yeast is obtained from a residual part of beer fermentation, but it can also be obtained from the peels of some fruits. Regardless of its form, this yeast is an essential ingredient in the food industry and home kitchens. Although they share the same purpose, fresh and dried yeast diverge in the manufacturing and production processes with a different twist. I t is not always indifferent to choose one or the other ; it is essential to know in which forms brewers yeast can be found on the market: Fresh brewers yeast It is available in 25-gram blocks; this type of yeast is designed to be crumbled in water, allowing a dough of 500 grams of flour to rise to double its initial volume in just a few hours. To be consumed before the expiry date, low temperatures in the fridge are necessary for its conservation; Dry brewers yeast This can be considered a "sleeping" yeast. Awakened in warm water, dry brewer's yeast is mainly used to prepare savoury foods (such as bread and pizza) and is a worthy substitute for fresh brewer's yeast for creating some desserts. Present on supermarket shelves in jars and sachets, 7-gram dry brewer's yeast is the equivalent of a 25-gram block of fresh brewer's yeast and although in such a small format, it guarantees the leavening of 500 grams of flour; Instant dry brewers yeast designed to help those who cook speed up their preparations, this type of yeast owes its name to the instantaneousness with which this product guarantees the leavening of the dough where it is used. In this format, therefore, the yeast proves helpful for those who have little time available but still prefer working with dough; Brewers yeast flakes this is deactivated yeast. In fact, unlike the other types available, flaked brewer's yeast can be considered more of a condiment: by losing its leavening function due to the drying process to which it is subjected, this yeast presents itself, for example, as a worthy substitute of cheese within vegan and vegetarian cuisine as it is enriched with an intense flavour. Rich in vitamins and mineral salts, its use is recommended "raw" to keep all the properties of which it is composed intact; in supplements The different qualities that brewer's yeast possesses have pushed companies to create tablets, which can be purchased in herbalist's shops or pharmacies, are a natural source of energy and are used above all to reinvigorate the body during seasonal changes or for the well-being of both nails and hair. But what are the differences , and what should you use in baking? Fresh brewers yeast It is most commonly used in industrial production to prepare leavened products, such as bread, pizzas, brioches, and large leavened products, such as Colomba and Panettone. It comes in 25-gram blocks and can be used immediately. However, like all fresh things, it has an expiry date and is therefore unsuitable for amateur bakers like me. It must be dissolved in water or milk at room temperature. The liquids must never be hot or cold, as the yeast undergoes a thermal shock. NOTE: As with all leavened products, the less yeast is used, the longer and slower the leavening and maturation will be, the more digestible the leavened products will be after cooking. Dry or dried brewers yeast Dry or dried brewers yeast comes in granules and is sold in 7 or 8-gram sachets and cans. Check the package to see whether the dry yeast can be added directly to the dough or needs to be activated with water and sugar and left to rest for a few minutes before use. NOTE: Compared to fresh brewers yeast, the proportion is 1 to 3. One gram of dry product corresponds to 3 grams of fresh one. The leavening times must be adjusted with the quantity of yeast used. For example , 3g in 500 grams of flour will last approximately 6-8 hours, depending on the type of dough and hydration and the external temperature. How to preserve it fresh and dry and use and freeze it Fresh brewers yeast can be stored in the refrigerator until it expires. After expiration, you can test whether the yeast is still active by kneading a poolish of yeast with water, flour, and a little yeast. If it increases in volume, it is still active and usable, and you can use the levitating obtained in the dough. If you don't feel like going beyond the deadline, freeze it before the expiry date. Dry brewers yeast can be stored in the pantry or refrigerator sachet if it is close to expiring. Also, in this case, the yeast test can be done to verify that it is active beyond the expiry date. How to Freeze it You can easily freeze fresh yeast; remember to divide the pack into 5-gram pieces, wrap them in cling film, and freeze. For convenience, I usually place them in ice trays or a container with a lid. It is not advisable to freeze dry yeast as it seems to lose strength. NOTE: Once frozen, it can be stored for 5-6 months and used beyond the expiry date shown on the package because freezing preserves its properties. How to Use it from Frozen When using it, there is absolutely no need to defrost it: you take the quantity of yeast and dissolve it directly in the liquid (milk or water) at room temperature or just warm. Afterwards, you proceed immediately with the dough. FAQ About Does brewer yeast make you fat? You can use yeast instead of cheese to flavour dishes. Yeast has a very low-calorie intake: only 56 calories per 100 grams. And above all, it's not true that yeast makes you fat. What are the benefits of brewer yeast? It's a natural yeast, so it does not contain chemicals. It is rich in vitamins, allows complex baking as the rising time can be adjusted, and adds a wonderful aroma to the backed products. Can you use brewer yeast to make bread? YES, this is probably one of the main uses of this type of natural yeast. It's perfect for bread pizza, focaccia, and even Panettone and croissants. Can I make rustic white bread with brewer yeast? Yes you CAN bake with it, but the rate of rise will not be the same as what you get with baker's yeastIs brewer's yeast the same as bread yeast? YES, you can; however, the style of the bread is mostly given by the type of flour used, not too much yeast. Is Brewers Yeast good for baking? YES, it is just perfect and faster than sourdough yeast for rising times. The table below shows the leavening times for 1 kilogram of 00 or 0 flour mixed with brewer's yeast. Fresh At room temperature From the fridge 22-25 g 2 (1,5-3) h 4 (2,5-5) h 18-20 g 4 (2,5-5) h 6 (4-8) h 14-16 g 6 (4-8) h 9 (6-12) h 10-12 g 8 (5-10) h 12 (10-15) h 6-8 g 10 (6-12) h 15 (12-18) h 1-4 g 12 (8-15) h 20 (18-24) h NOTE: The times may increase for dry brewer's yeast. Read the instructions on the package, as many dry yeasts need to be activated before use. Generally, 1 g of dry yeast = 3 g of fresh yeast, so pay attention to the proportion! Below are some of my recipes you may wish to try: The Best Recipe for Crispy Homemade Brewer's Yeast Bread The Perfect 5-Grain and Seeds Rustic White Bread with Brewer's Yeast How to Bake Tastefull Gluten-Free Bread with Brewer's Yeast as Home Durum Wheat Semolina Bread with Brewer's Yeast Recipe and Facts Classic White Focaccia Recipe with Rosemary, Seasalt and Brewer Yeast Amazing Gluten-Free White Pizza Recipe with Brewer's Yeast

Difficulty: Easy Baking temperature: 220 °C + 200 °C Baking time: ​50 minutes Leavening time 6-24 hours Portions ​8 Indulge in the Unmatched Pleasure of Baking your Crispy homemade bread with Brewer's Yeast. Brewer's yeast! The tantalizing aroma that fills your kitchen, the irresistible crunchiness, and the satisfaction of creating something from scratch are just a few reasons this recipe is a game-changer. Join me on this culinary adventure as we explore the art of breadmaking and unlock the secrets to achieving that perfect crispiness that will make your mouth water in anticipation. Get ready to elevate your baking skills and impress your loved ones with this mouthwatering delight! There's Something Genuinely Magical about Baking Bread using Brewer's Yeast. The simple act of combining a few essential ingredients can transform into a masterpiece that not only nourishes our bodies but also warms our souls. When achieving that desirable crispiness, brewer's yeast emerges as the secret ingredient that adds depth of flavour and texture to your homemade bread. Many bread recipes call for regular yeast, but utilizing brewer's yeast takes your bread to a new level. If you're familiar with my blog, you will already know that brewer's yeast is known for its distinct taste and aroma, which adds a unique dimension to your baked goods. Its subtle bitterness and underlying nuttiness bring a delightful complexity that plain yeast cannot match. So, if you're ready to venture into uncharted territory and create a crispy homemade bread like no other, grab an apron and let's get started! Ingredients for your crispy bread with brewer's yeast 300 g Flour0 100 g Wholemeal flour 300 g Water 3 g Fresh brewer's yeast 7 g Salt 1 tsp. Sugar These ingredients are for one loaf of about 500 grams. The Recipe, step-by-step on how to make your Crispy Bread using Brewer's yeast Combine 300 g plain flour, 100 g wholemeal flour, and 7 g salt in a mixing bowl. Dissolve a teaspoon of sugar and 3 g of fresh brewer's yeast in 300 mL of warm water. Pour the yeast into the flour, swirl with a spoon, and then work the dough in the bowl for 5 minutes, mixing the spoon's ingredients. Don't worry if it results in a sticky dough; It is as it should be. Cover the bowl with plastic wrap and set it aside for 5 hours to rise. After the timer goes off , use a spatula to transfer the dough to an adequately floured surface. It is critical to flour thoroughly to function the bread, which is very soft and abounds in flour. Make a round of folds by tucking in the dough as seen in the shot, first, on the one hand, then the other, and finally, from top to bottom. Roll the loaf, flour the worktop properly, cover with a bowl, and set aside for about 1 hour. Preheat the oven to full static strength to ensure the baking stone is hot enough before you place your bread on it. NEXT TWO POINT ONLY If you don't have a baking stone , you can use a sizeable metal rectangular tray. When it hits the temperature, carefully remove the tray from the oven , place the bread inside with your hands, and carefully lay it on the tray, not breaking the leavening bubbles. Before placing the dough in the oven , lightly slash the top with a sharp knife or razor blade (Called Scoring). This will give your bread the classic artisanal look while allowing it to expand evenly during baking. Bake the bread for 10 minutes at full power, then reduce to 200 ° C and continue for 35-40 minutes, covering with foil if the bread above seems burning. Lower the temperature to 170 ° C and keep baking for 10-15 minutes more. Once your bread with brewer's yeast is perfectly baked, remove it from the oven and l et it cool on a wire rack. Exercise patience during this phase, as cutting into a hot loaf might compromise the texture. Allow the bread to cool completely to room temperature before slicing into it, ensuring the inside is fully cooked and the flavours have settled. TIP: The bread to be ready has to sound hollow when tapped on the bottom. Now, all that's left to do is enjoy the fruits of your labour! Smell the intoxicating aroma that fills your kitchen as you slice into that freshly baked loaf. Revel in the crispy, golden crust that encases a soft, pillowy interior. Savour the intricate flavours that only brewer's yeast can bring. Say goodbye to store-bought bread and hello to a world of homemade goodness! This recipe for crispy homemade bread with brewer's yeast will awaken your taste buds and give you a sense of accomplishment like no other. So roll up your sleeves, gather your ingredients, and embark on a journey to artisanal bread heaven. Whether you savour the bread on its own, make a delectable sandwich, or pair it with your favourite dips and spreads, you can be confident that this recipe will never disappoint. Get ready to revolutionize your bread game and bask in the glory of your culinary creation!

The beauty of this recipe for Sourdough Starter with Honey is that it produces a "SWEET" SOURDOUGH YEAST (to be exact, a Sourdough with reduced acidity), which reduces the acidity in the final product. I have been trying to create a sweet Sourdough Starter  for a long time. The process is pretty simple, but the results depend on what you use as a starter. I have spent months trying several sourdough starters, from the classic water and flour (the easiest one) to more extravagant ones like raisins or strawberries. Still, none of them got the result I was looking for until I tried using Honey and created this Sourdough Starter with Honey. The difference among all these attempts was mostly the level of acidity they were giving to the bread; the beauty of this Sourdough starter with honey resulted in a SWEET SOURDOUGH YEAST , which was my objective to be able to make Pandoro and Panettone for Christmas. Since I had it, I have produced all sorts of things: panettone and Pandoro, wholemeal bread, doughnuts with raisins, pizza, and more. Now, there are hundreds of opinions about Sourdough Starter with Honey , some saying that Honey is just a waste of time and others saying that it is the best thing in the world, and I am not here to convince anyone, one way or another. My suggestion to you is to embark on your personal sourdough journey, test this Sourdough Starter with Honey, the classic water and flour, and decide what works and what doesn't for you. You'll need a few simple ingredients: flour, water, honey, and patience. Begin by combining equal parts flour and water in a glass or ceramic container. Add a tablespoon of honey and mix until fully incorporated. Honey is a natural sweetener and food source for wild yeast and bacteria. During the initial stages , you must feed your starter regularly to cultivate a robust and balanced microbial community. Feed it by discarding half of the starter and replacing it with fresh flour and water, maintaining equal ratios. The sourdough starter will gradually develop a distinctly sour aroma and become more active, ready for the bread-making process. Ingredients Required for this Easy Homemade Sourdough Starter with Honey 100 g of very strong flour (I have used Very Strong White flour from Marriage  for mine) 1 teaspoon of Honey, 100 g of room temperature water (better if bottled water because it does not contain chlorine). How to Create Your Homemade Sourdough Starter with Honey Step-by-Step Step 1 In a bowl, pour the flour, honey, and water until you have a lumps-free mixture. Once done, move it into a Jam jar or, if you don't have one, in a tall glass. Cover the container loosely with a clean cloth or plastic wrap, allowing airflow while avoiding contaminants. If your container cannot be closed, cover it with cling film and make some holes with a toothpick,  as the mixture needs oxygen to start working, then let it rest for 48 hours in a reasonably warm setting but away from direct sunlight. Step 2 Place your dough in a warm spot, ideally around 70-75°F (21-24°C), for 48 hours to encourage microbial activity. After this time, take 100 g of the mixture, add 100 g of flour and 100 g of water, and let it rest for 48 hours. Step 3   Repeat the same process every 48 hours. In a few days, you will notice bubbles on its surface and signs of fermentation, indicating that the wild yeasts and bacteria are thriving and multiplying. NOTE: This process is called "Feeding"  Sourdough Starter with Honey ( Rinfresco in Italian) and helps to feed new simple and complex sugars to the microorganisms that naturally form in the dough. Step 3 The dough starts to swell , and the bubble should be more pronounced at this point, a sign of the Sourdough Yeast's activation. Step 4 For about four weeks, continue the refreshments until the yeast can double its volume within about 4 hours; at this point, the Sourdough Yeast should be ready to make your first Sourdough Bread. Step 5 At this point, you should keep your Sourdough Starter with Honey  in the refrigerator  and feed it every week to keep it healthy and alive. With our busy schedule, I forgot to feed the yeast for as long as three weeks and still managed to revive it by doing several "close refreshes" on the same day, adding honey for strength. Maintainance of Your Homemade Sourdough Starter with Honey, what to do to keep it strong and healthy A consistent feeding schedule is crucial to maintaining the vitality of your sourdough starter. Depending on the ambient temperature and the activity of your starter, you may need to feed it daily or every few days. Regular feeding your Sourdough Starter with Honey maintains the balance of acidity and microbes, ensuring that your starter remains strong and healthy. Remember to discard a portion of the starter with each feeding to prevent excess acid build-up. You'll notice its unique personality as you develop a nurturing routine with your sourdough starter. Each starter is a living organism with its quirks and characteristics. Factors such as temperature, hydration level, and the specific strains of wild yeast and bacteria in your environment contribute to your bread's distinct flavour and texture. To discover how Solid Sourdough Yeast and Licoli differ, refer to this Article . Interesting Facts and Background about Sourdough Starter with Honey and Yeast in General The Enchanting Alchemy of Sourdough Starter with Honey With its characteristic tanginess and open crumb structure, Sourdough bread owes its magic to wild yeast and lactic acid bacteria. Unlike conventional bread, which relies on commercial yeast for leavening, sourdough utilizes natural yeast bacteria in the environment. The symbiotic relationship between these microorganisms and the flour-water mixture creates a vibrant and living sourdough starter. The Role of Sourdough Starter with Honey Adding honey to your sourdough starter enhances its flavour profile and infuses it with antioxidants, enzymes, and trace elements. Honey contains natural sugars and nutrients, nourishing wild yeasts and bacteria and fostering a healthy fermentation process. The enzymes  in honey  aid in breaking down starches into simpler sugars, thereby fueling the growth of the microbial community. The result is a starter brimming with vitality and a delightful hint of sweetness. Since ancient times, sourdough has captivated bakers and bread enthusiasts with its tangy flavour, distinct aroma, and tender crumb. By harnessing the natural power of fermentation and adding the touch of honey's sweetness, you can cultivate a living ecosystem that will breathe life into your bread creations. Join us as we explore the art of creating a homemade sourdough starter with honey and delve into the magical world of sourdough baking. Sourdough Yeast Origins The first traces of the use of sourdough date back to ancient Egypt, about 4,000 years ago; at that time, fermentation phenomena were considered mysterious and often associated with deities and sacred rituals. Subsequently, sourdough spread to various parts of the world, The Egyptians  were skilled at bread making and used a sourdough starter made from flour and water to help the bread ferment. The sourdough tradition was then passed down and, via cross-cultural contamination, spread throughout the countries that overlook the Mediterranean Sea, with each culture developing its bread-making methods and traditions. For example, sourdough was already used to make bread in ancient Greece and the Roman Empire. In Europe, during the Middle Ages, monastery monks played a crucial role in the preservation and dissemination of knowledge about sourdough. Significant advances were made  in the scientific understanding of fermentation during the Renaissance . In the 17th century,  the microscope allowed scientists to observe yeasts and better understand fermentation. In 1857, French chemist  Louis Pasteur identified yeasts as living organisms responsible for fermentation and developed the concept of active yeast. With the advent of the food industry in the 19th century,  commercial yeasts increasingly began to replace sourdough in bread making, as they offered faster and more predictable leavening. However, in recent decades, sourdough has been growing interest as many seek a more traditional approach to baking and appreciate the health benefits and unique flavour that sourdough can impart to bread. Similarly, in France , sourdough is used to produce baguettes and croissants. Health Benefits of Sourdough In addition to its role in baking, sourdough offers health benefits. During the fermentation process, the yeasts and bacteria in the sourdough starter contribute to the breakdown of carbohydrates and proteins in the grain, making them more digestible and nutritious. Furthermore, the fermentation of sourdough creates lactic acid , which can contribute to the better preservation of bread and the prevention of unwanted mould, which was very important for conservation in ancient times. Modern rediscovery With the advent of commercial yeasts and faster bread-making methods during the 20th century, sourdough lost popularity. However, sourdough has been rediscovered in recent decades, and there is growing interest in its health benefits and unique flavour. Many people have begun developing and using sourdough at home, paving the way for a renaissance of homemade bread and pursuing traditional bread-making techniques. Conclusions on Sourdough Starter with Honey' As you create your homemade Sourdough Starter with Honey', embrace the wonder of this living ecosystem. Marvel at the symphony of flavours and textures that will dance on your palate with every slice of bread you bake. Nurturing a sourdough starter is a labour of love - a captivating alchemy where nature's magic combines with human hands to create something extraordinary. With each loaf you bake, you carry on an ancient tradition and become part of the timeless lineage of bakers and bread enthusiasts. From the sweet aroma of honey gently permeating your dough to the tangy delight that tickles your taste buds, your homemade sourdough bread will be a testament to the power of patience, skill, and the nurturing touch of honey. So, gather your ingredients, embrace the enchanting potential of fermentation, and embark on the incredible journey of creating your homemade sourdough starter with honey. Let the harmonious dance of wild yeast, bacteria, flour, water, and honey guide you as you craft bread that encapsulates nature's sweetness and the artistry of your hands. Allow each slice to bring joy, connection, and a taste of your newfound sourdough mastery.