You are the real thing! Taking care of kids while you are working in the kitchen, having things go wrong and fixing the problem, and teaching well. I am so glad I found your videos.
Can’t believe it. So glad I happened by your channel. So many simple things have been lost from this generation. Knowledge is power and security. Your great! Thank you so much for making this so simple. Blessings to you and your family
thank you so much! I just received my fresh yeast that I ordered on line,I have 3 small package of a total of 6 ounces ,I paid $ 42.00 ,yes that's right $42 ,and I thought no,I can't do that ,this is too much ,crazy,and I started looking around and found your video ,I m so happy ,thank you so much!
This is the best pizza channel. I love Vito. Thank you for all your videos. Follow these steps: 1). Make sure da pizza is Soft & Kronchee "in the same time" 2). Use Fresh East 3). No Hair in the East Vito is the Best!
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature. Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Thank you Thank you so much . In Sweden we Always use fresh yeast . Dry yest is so expencive and i bake a lot , I have a sour dough going onfor years , I did not no it was this easy to make fresh yeast . We have in Every store 2 kind of fresh yeast one for ordinari bread dough and One for sweet dough, I Will do both Thanks again
Thank you Vito this is a great advice I have bought the fresh yeast on Amazon they are expensive but I used it for backing European fruit yeast cakes I had finally made my first Napoletana and from leftover dough I made the bread followed every thing from your recipes the pizza was delicious and bread is wonderful as well I use the polish it was thank you Vito
Thank you for taking the time to show us and I am one happy customer to know this as it is hard to get where I live. I am so glad I have come across your videos and I love your humour and your daughter is so sweet.
Vito`s Lievito Madre yeast.😁Its the same technique like with sour dough.👍✌I used to know the method by crushing the yeast and flour in a multi-crusher, it has to be a real powder. With one part fresh yeast and five parts flour the mixture will keep for at least 3 months. Any gluten-containing flour is suitable, including gluten-free pseudo-cereals with carbohydrates. It doesnt work with flours that contain less carbohydrates, i.e. chickpea, coconut and all low carb flours. The yeast feeds on the nutrients and carbohydrates in the flour, which maintains the yeast's power. To replace 1 gram of fresh yeast, you need 5 grams of this dry yeast powder. With 1 part fresh yeast and 2 parts flour the mixture keep 6 weeks, then you need 3 gram of this powder to replace 1 gram fresh yeast. The DIY dry powder must be packed airtight. As plastic boxes are rarely really airtight, I would prefer to use a glass jar with a rubber lid.
Thankyou sir. You speak decently easy to understand. I can tell you are very passionate about the ingredients you prefer to use and I appreciate your efforts and what you have brought to us all.❤
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
This won't make everlasting yeast. He just diluted the yeast. So when you take 5grams of his "yeast" it's not going to have the same effect as 5 grams of the original yeast. I have no idea why you people think this works. It doesn't. At the very best it dilutes the yeast more and more and more. Maybe there's also some multiplication of yeast going on, but if you store it in the freezer then that's obviously not going to happen and even in the fridge this probably won't happen very much.
thanks for very interesting videos. I find them very usefull but most of it you are so positive and I realy enjoy watching every video. wish you success. 👌👍
I am confused, can @vitoiacopelli or someone who understood kindly explain? Once you leave it in fridge for 24hr you can take the portion you want, so far ok. But then after 10 days? what happens? becomes bad? do you add more flour to this to make it "Forever"? do you ever need to add more yeast? Is this some sort of a mother dough? So many questions hehe.
That's exactly the problem of his magic method. It WON'T last forever. You would have to freeze it. But why not freeze the fresh yeast in the first place? You need tiny amounts of yeast anyway.
You've got incredible charisma and great pasticieri skills and knowledge typically Italiano 😂 love your videos, keep up the excellent content and good sense of humor! Grazie mille amico
Vito!! Oh my gosh, thank you so much! I have learned so much from you since I found you about a month ago. Thank you for all of your teaching! Also, I hope you and your family are well, and staying happy and healthy!
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
Maestro, Surely all you have done is diluted the fresh yeast? It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment. Does the fresh yeast in the mixture actually replicate?
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required. This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
@@keithroberts4686 I used 43c water, but did have to flake the yeast somewhat, and spend a fair bit of time mixing it in it with a small whisk. But it did work.
@@thofMay Ok I'll try the higher temperature water. I would like to know how to make fresh yeast from scratch. Sometimes stores near me have it, sometimes they don't. It is the most obnoxious ingredient to get if you don't have a business in my state. I know in New York fresh yeast is very easy to get.
Making beer and wine at home, I was always left with spent yeast ( and cheap alcohol of course.. :) . I wonder if you added sugar to fresh yeast and water, could you make pizza yeast in this way? I assume this is how industrial yeast is made. Before industrial yeast, bakers would get their yeast from the local brewer (unless they were making sourdough). Perhaps you can try making yeast this way also!
I have thought about this same thing, being a home brewer myself. Fleischmann's yeast is Saccharomyces Cerevisiae, just like an Ale. Since there are so many varieties of Ale yeast, that would be an easy place to start. I also wonder if you could use Lager yeast (Saccharomyces Uvarum) and be able to ferment the dough longer in the fridge and get a different (cleaner) flavor profile. 🤔
This is great info! Thanks. Honestly though, with Vito’s method, you will never be able to maintain a pure strain of yeast. Eventually the natural yeast and bacteria from the flour you use to maintain your culture will eventually turn this into sourdough pizzas. This is why the brewers method might work better. However there is nothing wrong with sourdough pizza! It’s fantastic. You just have to take more care with the fermentation as too much bacteria/acid will break your dough strength.
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
Technically that method you are using is preferment method with hydration of 45.5% and 45.4% with cake yeast. Fresh compressed yeast is made in fermentation vessel and typically uses molasses. When fermentation vessel is full it gets harvested by centrifugation. The off liquid is typically called cream yeast. This cream is further processed into other forms like compressed yeast (largely used commercially, soft beige solid block with limited storage properties.
YOUr SO Totally Amazing and it was so Amazing to see you embrace your daughter with your awesome love and joy for her and life :) very amazing thank u for sharing your heart and soul with us :)
A lot of people trying out cooking in these times, yeast is sold out everywhere! I get my fresh yeast from the less known stores in town, always stocked :)
Do you follow exactly what he does in the video? Mine isn't coming out as fresh yeast the next day. When I mix everything it looks like his and then I put it in a plastic container and put a lid on it and put it in the fridge for 24 hours. I don't know what I'm doing wrong.
@runefb I would love it so much if I could get this correct so I don't have to go to the store anymore for fresh yeast. It's so random when the store has it.
i'm sorry, may i ask, for you to be able to make a new batch of fresh yeast, you took a little from the fresh yeast you have from the fridge, Question is, where did you get your fresh yeast initially, did you buy it somewhere? or is there a way to make fresh yeast from scratch? Thanks!
Hi Vito! I noticed you use 5-6 g of dry yeast whether with 5kg flour or 1kg. So, my question is: If I am making only one pizza (250g flour), how much yeast should I use?
sounds like a good idea......Tell you a funny story....I was trying to make focaccia not made before...but took for ever to prove.....happened several times. Finally I look at the Box of quick yeast and it had expired in 2010 ten years....I used to keep it in the fridge...Evidently it was an old box which I thought I had only recently bought since found the new box lol now to see if it works better
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
Thanks for video Vito. I almost named my son Vito!! You are so cute and funny. I totaly subscribed! Stay real and dont go Food Net. Even though you could have your own show. We will find you on youtube. You made me smile big today💚 👍👍👍👍👍👍👍I see you past 5,000 like grest job. Saludos to you and your family💥😍
You are the real thing! Taking care of kids while you are working in the kitchen, having things go wrong and fixing the problem, and teaching well. I am so glad I found your videos.
I 100% thought he was talking to a cat or dog , then he picks up a kid😜!
wasn't a fan of him letting the kid touch the food though.
Can’t believe it. So glad I happened by your channel. So many simple things have been lost from this generation. Knowledge is power and security. Your great! Thank you so much for making this so simple. Blessings to you and your family
Thanks a ton Vito for disclosing of making our own yeast as it really solved my problem of fresh yeast for ever. Thanks a lot
thank you so much! I just received my fresh yeast that I ordered on line,I have 3 small package of a total of 6 ounces ,I paid $ 42.00 ,yes that's right $42 ,and I thought no,I can't do that ,this is too much ,crazy,and I started looking around and found your video ,I m so happy ,thank you so much!
is totally different for dry yeast wait for next video next week is going to be with dry yeast
can't wait, you are a legend!
please do so
Good, because I can't find anywhere that sells fresh yeast.
Thats the one ill be waiting for. I only have access to dry yeast
That was my next question il Maestro... how to make yeast from dry yeast.
Thanks love watching your videos.
Amazing l always prefer fresh yeast as it works better than a dried yeast and the flavour is amazing! Thank you
This is the best pizza channel. I love Vito. Thank you for all your videos. Follow these steps:
1). Make sure da pizza is Soft & Kronchee "in the same time"
2). Use Fresh East
3). No Hair in the East
Vito is the Best!
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature.
Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Thank you Thank you so much . In Sweden we Always use fresh yeast . Dry yest is so expencive and i bake a lot , I have a sour dough going onfor
years , I did not no it was this easy to make fresh yeast . We have in Every store 2 kind of fresh yeast one for ordinari bread dough and One for sweet dough, I Will do both Thanks again
Thank you Vito this is a great advice I have bought the fresh yeast on Amazon they are expensive but I used it for backing European fruit yeast cakes I had finally made my first Napoletana and from leftover dough I made the bread followed every thing from your recipes the pizza was delicious and bread is wonderful as well I use the polish it was thank you Vito
Thank you for taking the time to show us and I am one happy customer to know this as it is hard to get where I live. I am so glad I have come across your videos and I love your humour and your daughter is so sweet.
Fantastic. I will try this. Very difficult to buy fresh yeast locally in England! Thank you!
Most important thing to know:
"No Owls in the East!" - Vito 2020 😎
Vito`s Lievito Madre yeast.😁Its the same technique like with sour dough.👍✌I used to know the method by crushing the yeast and flour in a multi-crusher, it has to be a real powder. With one part fresh yeast and five parts flour the mixture will keep for at least 3 months. Any gluten-containing flour is suitable, including gluten-free pseudo-cereals with carbohydrates. It doesnt work with flours that contain less carbohydrates, i.e. chickpea, coconut and all low carb flours. The yeast feeds on the nutrients and carbohydrates in the flour, which maintains the yeast's power. To replace 1 gram of fresh yeast, you need 5 grams of this dry yeast powder.
With 1 part fresh yeast and 2 parts flour the mixture keep 6 weeks, then you need 3 gram of this powder to replace 1 gram fresh yeast. The DIY dry powder must be packed airtight. As plastic boxes are rarely really airtight, I would prefer to use a glass jar with a rubber lid.
Thankyou sir. You speak decently easy to understand. I can tell you are very passionate about the ingredients you prefer to use and I appreciate your efforts and what you have brought to us all.❤
Been a subscriber for a while, but just come across this video. Crazy how far you have come Mr 1m! Really handy video
I would love to see the dough made from the fresh yeast!
me too
Thank u very much
There’s nothing like pizza, danishes, cakes but especially pastries made with fresh yeast
Starter masa..crucial for SW Native American oven bread baked in a horno outdoors. Delicious bread.
Thank you Vito it's very difficult to get fresh yeast in India.very helpful is your video
Great 'yeast' tip, thanks. Occasionally, we make lots of bread. And having amount on hand is extremely helpful.
Here in Denmark yeast is a biproduct of "snaps" production , so we can get yeast many places
We only uses dry yeast as a second options
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 I love sourdough starter....I dry it when I want to have a back up supply.
@@happygardener28
Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
I like your funny way of presenting things. I am a teacher and learning from you. Keep going 👌
🎉🙏🎉 Thank You Vito 🤩
So happy with your yeast recipe.. I will make your ever lasting yeast.
Thank you again and God Bless you and your family 🙏🌺🥰🙏
This won't make everlasting yeast. He just diluted the yeast. So when you take 5grams of his "yeast" it's not going to have the same effect as 5 grams of the original yeast.
I have no idea why you people think this works. It doesn't. At the very best it dilutes the yeast more and more and more. Maybe there's also some multiplication of yeast going on, but if you store it in the freezer then that's obviously not going to happen and even in the fridge this probably won't happen very much.
Not only did I learn from your video, I def had a few good laughs as well. Keep up the great work my friend!
Hello from America Vito!! This is such an AWESOME AMAZING TIP THANK YOU!!!!
Fantastic! Your little daughter is precious ❤
Thank you so much
Can you please show us how to make the yeast itself from the start?
Thank you
Thanks Vito😊such a great tip and really enjoyed your video and seeing you managing so well with your little girl. God bless you and your family! ❤️🙏
very informative master Vito, thanks for sharing
THIS GUY IS MY GURU, MAKE GREAT PIZZA AFTER WATCHING HIS VIDEOS, BLESS HIM
thanks for very interesting videos. I find them very usefull but most of it you are so positive and I realy enjoy watching every video. wish you success. 👌👍
I am confused, can @vitoiacopelli or someone who understood kindly explain? Once you leave it in fridge for 24hr you can take the portion you want, so far ok. But then after 10 days? what happens? becomes bad? do you add more flour to this to make it "Forever"? do you ever need to add more yeast? Is this some sort of a mother dough? So many questions hehe.
That's exactly the problem of his magic method. It WON'T last forever. You would have to freeze it. But why not freeze the fresh yeast in the first place? You need tiny amounts of yeast anyway.
My mother told me the same. However, she added a teaspoon of sugar to the water yeast mixture first
Thank you for this. I think this info doesn't get shared enough so people will carry on buying yeast.
You've got incredible charisma and great pasticieri skills and knowledge typically Italiano 😂 love your videos, keep up the excellent content and good sense of humor! Grazie mille amico
Vito!! Oh my gosh, thank you so much! I have learned so much from you since I found you about a month ago. Thank you for all of your teaching! Also, I hope you and your family are well, and staying happy and healthy!
thank you so much. was looking for a way to keep on producing my own yeast. glad i found your channel. keep up the great work. molte grazie
Maaaaaan you saveeed me there is no fresh yeast to be found here in Algeria ❤🙆🏻♀️🙆🏻♀️ thaaaanks (u helped my futur project)
Thank you Vito I made as you did and my pizza and bread came out good 👍 keep smiling
NOW NO MORE ISSUES WITH YEAST AFTER WATCHING THIS VIDEO!
don't forget to show us a photo of the final result 24h after .
nice video tks
Great PRO tip! Thanks for sharing and teaching!
So glad you could not find the east,now I will learn how to make it myself
don't forget the Y in Yeastttttt when you speak haha !!! thanks for the tip ;)
I’m posting it now on feed
This is such a useful tip! You are the man, Vito!
Grazie!
All your recipes are great made it for my family in quarantine they all loved it thanks 🙏
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
yes.. thank you, I didn't know this.; it's very helpful, And I liked your Presentation.
Thanks so much sir Vito
Restaurant Depot always has fresh yeast. Excellent video thanks for sharing it
It is the best recipe for a vegan! I can have my own yeast now :) Thank you! Thank you! Thank you!
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
I make all the time now its great and the pizzas are always great thank vito
I am really into cooking and baking and maybe I will pursue it as my main careers....your enthusiasm encourages me more to do so...thank you vito
And that's what I've been looking for!
Maestro,
Surely all you have done is diluted the fresh yeast?
It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment.
Does the fresh yeast in the mixture actually replicate?
The yeast is a fungi. If it has food, it will start to multiply, so after 24 hours there will be more yeast cells in the mixture.
Julio Sanches but will 10g of vitos mix equal 10g fresh from the shop ?
After 24 hours it will become 100% all fresh yeast
If we keep it air tight and cold in the fridge and do not allow it to ferment, how will the yeast multiply?
@@MrFlamboyant it still will but slowly
Hi Vito!! The new fresh yeast in fridge or freezer? expire ? Is necessary agrégate flour or water?tks
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required.
This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
I love this guy, really
Well, blow me down; this fresh yeast recipe actually does work. Respect to you from Edinburgh, Scotland, Vito...
@thofMay Do you do exactly what he does in the video? I'm having trouble getting my mixture to dissolve like the fresh yeast I buy from the store.
@@keithroberts4686 I used 43c water, but did have to flake the yeast somewhat, and spend a fair bit of time mixing it in it with a small whisk. But it did work.
@@thofMay Ok I'll try the higher temperature water. I would like to know how to make fresh yeast from scratch. Sometimes stores near me have it, sometimes they don't. It is the most obnoxious ingredient to get if you don't have a business in my state. I know in New York fresh yeast is very easy to get.
Thank you I learned something useful
Grazie Vito, this was very enjoyable and great to learn how to make the yeast go further. Complimenti and Buona giornata. ❤️
Making beer and wine at home, I was always left with spent yeast ( and cheap alcohol of course.. :) . I wonder if you added sugar to fresh yeast and water, could you make pizza yeast in this way? I assume this is how industrial yeast is made. Before industrial yeast, bakers would get their yeast from the local brewer (unless they were making sourdough). Perhaps you can try making yeast this way also!
I have thought about this same thing, being a home brewer myself. Fleischmann's yeast is Saccharomyces Cerevisiae, just like an Ale. Since there are so many varieties of Ale yeast, that would be an easy place to start. I also wonder if you could use Lager yeast (Saccharomyces Uvarum) and be able to ferment the dough longer in the fridge and get a different (cleaner) flavor profile. 🤔
This is great info! Thanks. Honestly though, with Vito’s method, you will never be able to maintain a pure strain of yeast. Eventually the natural yeast and bacteria from the flour you use to maintain your culture will eventually turn this into sourdough pizzas. This is why the brewers method might work better. However there is nothing wrong with sourdough pizza! It’s fantastic. You just have to take more care with the fermentation as too much bacteria/acid will break your dough strength.
you are a good man Vito.
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
I loved this tip. That’s amazing Vito.👍🏼
Thank you Vito so much for the info on how to make fresh yeast
Technically that method you are using is preferment method with hydration of 45.5% and 45.4% with cake yeast. Fresh compressed yeast is made in fermentation vessel and typically uses molasses. When fermentation vessel is full it gets harvested by centrifugation. The off liquid is typically called cream yeast. This cream is further processed into other forms like compressed yeast (largely used commercially, soft beige solid block with limited storage properties.
Real yeast through CENTRIFUGATION is done in the Nuclear Plant with flour 200 grams to uranium 30 grams.
YOUr SO Totally Amazing and it was so Amazing to see you embrace your daughter with your awesome love and joy for her and life :) very amazing thank u for sharing your heart and soul with us :)
Thank you for teaching us everything !!
A lot of people trying out cooking in these times, yeast is sold out everywhere! I get my fresh yeast from the less known stores in town, always stocked :)
Thanks a lot Vito, you are very nice and kind to tell and share all your secret
I had 5 grams of fresh yeast left. Now I have 20! What a fantastic tip. Thanks 👍🙂
Do you follow exactly what he does in the video? Mine isn't coming out as fresh yeast the next day. When I mix everything it looks like his and then I put it in a plastic container and put a lid on it and put it in the fridge for 24 hours. I don't know what I'm doing wrong.
@runefb I would love it so much if I could get this correct so I don't have to go to the store anymore for fresh yeast. It's so random when the store has it.
The 0s are related to how fine the flour is milled; it has nothing to do with protein content! A long time ago, the "00" was called "Fior di farina."
FYI: "gr" is the abbreviation for grains. "gm" is the abbreviation for grams. 1 gram equals 15.43 grains. And 1 grain is equal to 0.06 grams.
Hi im new 😊 im from Holland and i found your video on the timeline and got curious, im happy i watched, xxx Vivi (love your accent)
i'm sorry, may i ask, for you to be able to make a new batch of fresh yeast, you took a little from the fresh yeast you have from the fridge, Question is, where did you get your fresh yeast initially, did you buy it somewhere? or is there
a way to make fresh yeast from scratch?
Thanks!
Just found your channel. 😀🍕👍🏻 Subscribed and binge watching your vids, fantastico!!
It's better to choose bread flour or cake flour Maestro? Thanks
Thanks Vito!
The Instant Yeast is what I'm looking forward to.
Seeya
Hi Vito! I noticed you use 5-6 g of dry yeast whether with 5kg flour or 1kg. So, my question is: If I am making only one pizza (250g flour), how much yeast should I use?
Vito?? Great question....how much yeast to grams flour....
2.2g x 25 to get the amount of yeast to flour.
Vito, I will think of you for yeast.
0000??? This is very technical VITO.
You funny.. write down the points vito.
This is great! Never thought about this. I do a lot of sourdough, so excited to use home grown yeat.
Vito can I use this technique with YOUR HOMEMADE fresh yeast???
This is an amazing trip I have to try it almost like thank you
Was just hoping that someone posts a video about this.....thank you so much I will surely use this
Is the water you use cold, warm or hot? Great video!!
Oh yes! I want to see the video! Laughed alot! Lol Si cool to kniw this! Thank you.
it's worth trying,amigo. thanks.
Very well explained thank you brother
You never stop surprise, you really are a teacher, I will prove it!
grazie! è molto difficile trovare lievito fresco in America e sono così grato per il tuo consiglio
Nice. I also heard about making yeast out of flour, water and sugar and letting it for 1-2 days to cultivate. Is this possible?
sounds like a good idea......Tell you a funny story....I was trying to make focaccia not made before...but took for ever to prove.....happened several times. Finally I look at the Box of quick yeast and it had expired in 2010 ten years....I used to keep it in the fridge...Evidently it was an old box which I thought I had only recently bought since found the new box lol now to see if it works better
Bravo Maestro 👏🏻👏🏻👏🏻👏🏻 last weekend I make focaccia pizza and bread with you recipe absolutely amazing thanks for make amazing videos never stop!!!!
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
Just a little pointer, its "disolved" not "melted". Just trying to help a little. Thank you for the instructional video, its much appreciated!
Big thanks for the tip from Israel 👍
Vito, SUPERB!!! But, How to refresh our new yeast?!
Thanks for video Vito. I almost named my son Vito!! You are so cute and funny. I totaly subscribed! Stay real and dont go Food Net. Even though you could have your own show. We will find you on youtube. You made me smile big today💚
👍👍👍👍👍👍👍I see you past 5,000 like grest job. Saludos to you and your family💥😍
One video better than another! Grazie Vito!
May God bless your beautiful daughter Vito .... Que dios los bendiga ....