multicolored tagliatelle with fresh sauce
-3 recipes
Mother yeast
ingredients
servings
5
Type 0 wheat flour
200 oz
Natural mineral water
100 oz
Honey
1 teaspoon
Extra virgin olive oil
10 oz
Bakery products from Italy - Lazio
Mother yeast
Mother yeast
ready in
23 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Recipe mother yeast step by step
preparation
step 1
To prepare the mother yeast begins to take the flour mixes lukewarm water and honey
step 2
I prepare a crocodile engraving and put it in a newly oiled glass container
step 3
Cover with a damp cloth and leave it in the dispenser for 48 hours
step 4
After the time the first refreshment is done
step 5
Take only 200g of mother yeast in the center, you will see that a harder crust takes off on the surface and threw it away
step 6
To 200g of mother's yeast, add 100 of ever tepid water and 200 of flour
step 7
Form a bake again always make a cross engraving put in the jar well washed and dry and cover again with a damp cloth
step 8
Place in the pantry x another 48 hours
step 9
After the rest time restart the panetto by removing any crosticine on the surface and take 200g of mother's yeast in the center
step 10
Add 100g of lukewarm water and 200g of flour
step 11
Refill the baking pan and snap back into the jar put in well-oiled and oiled jar always covered with damp cloth
step 12
Now past the wait time it repeats everything but this time daily x 7 days
step 13
After the various refreshments daily refreshments are made and the panetto always engraved but this time puts in a jar with hermetic closure in the fridge and the refreshment will be weekly
step 14
I always suggest you to throw the exuberant because otherwise you will find yourself with kg of mother's yeast or given to a friend
step 15
I recommend you do at least 3 weekly refreshments before using the yeast for the recipes vs also use semPre the same flour for good yeast success
step 16
For any question ask me as well
