THE ART OF BREAD: It Starts with Yeast

Baking bread has always been an art, and today, more and more enthusiasts are embracing it at home to delight their families. Not to mention, there’s the joy of filling the house with its unmistakably delightful aroma.

To bake bread, all you need is soft wheat flour or durum wheat flour, and then:

  • Optionally add one or more natural edible grains or seeds, balanced together.
  • Don’t forget a key ingredient: salt (though in some regions, bread is traditionally unsalted or "sciocco").
  • Enhance the dough with extra virgin olive oil, a staple of Mediterranean cuisine.
  • Use a sufficient amount of water to mix and bind the dough well.

But what’s missing to bring this symphony of flavors and aromas to life? An essential microorganism: yeast.

So, which type of yeast should you use?


FOR THOSE WHO PREFER SIMPLICITY

If you're short on time, not an expert baker, or using a bread machine, brewer’s yeast might be the way to go. This yeast is made up of a strain of fungi called Saccharomyces cerevisiae, which, during fermentation, produces carbon dioxide gas. This gas causes the dough to rise and creates the distinctive air pockets in bread.

The typical dosage for bread ranges from 25 to 40 grams per kilogram of flour. Using less yeast increases the rising time.

We recommend our INSTANT SUCCESS, a dried brewer’s yeast that requires only one-third the amount (i.e., three times less) compared to fresh yeast.

Unlike other dehydrated yeasts, which need to be rehydrated in warm water for 10-15 minutes and are used at half the quantity of fresh yeast, INSTANT SUCCESS is ready to use instantly and requires even less.

It’s important not to confuse INSTANT SUCCESS, a brewer’s yeast, with "instant baking powder" often used for desserts (e.g., "Bertolini"), which is a chemical leavening agent.

Another significant advantage: instant dried yeast has a long shelf life, even after the package is opened, especially if stored in a low-humidity environment.

Want to see INSTANT SUCCESS? Click on the button.

Dried Brewer's Yeast


FOR THE MORE EXPERIENCED BAKERS

For those seeking a more rewarding, albeit complex and time-consuming, method, natural sourdough (or natural yeast) is the answer. Sourdough is a mix of yeasts, including Saccharomyces cerevisiae, and lactic acid bacteria, such as Lactobacillus. In addition to carbon dioxide, these microorganisms produce lactic acid, acetic acid, and other aromatic substances during fermentation.

Preparing natural sourdough involves "refreshing" it over several days while carefully managing temperatures until it matures, achieving an optimal acidity level (pH range 4.5-5.5). Afterward, the sourdough must be meticulously maintained in the refrigerator, as the microorganisms need constant feeding and care to stay active.

The typical dosage of natural sourdough is 20-25% of the flour's weight.

In our product range, we offer Powdered Sourdough, enhanced with dried yeast as a "starter," which reactivates natural fermentation when mixed with water. This option is an excellent compromise between traditional homemade sourdough and brewer’s yeast.

The recommended dosage is 4-5% of the flour's weight.

Want to see our product for making SOURDOUGH? Click on the button.


Mother Yeast with added Dry Yeast