has long wanted to do a little 'out of laziness, a little' for lack of time I decide not to prepare it, is something trivial, just have the right temperature 20 25 degrees, to ferment flour and water, nothin 'else, and after 2 3 days of the bubbles and the mixture will double in volume, here is the yeast was born. Me 's gave the sourdough or sourdough .... now too 'I have my blob to care, because all you have to do four or five days the party, which is to weigh the yeast kept in an airtight container in the refrigerator and mix it with the same weight of flour and enough water to suffice for mix well, mix well and leave in a warm place away from drafts' air, covered with a plate or a clean towel. past the 3 / 4 hours one hand is used to mix the rest is back in the fridge, if you want a strong yeast, you can make the most receptions on the same day. I forgot to say that the success also depends on the type of flour you use. With this yeast
I've always done, for now, only pizzas that come out very good.
I would like to try making croissants I also find recipes semplici.ho traveled far and wide on the blogs, there are many good recipes ....
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