very simple even is extensive, but Italians don't like summarized videos, because every detail is important to observe, if not it's not learning. That's the experience. Thank you, I wait for the loaf you will make with that fresh yeast,'
I see 2 different 00 flours: Antimo Caputo Pasticceria Pastry 00 Flour, Protein 11%. Elasticity - P / L 0.50 / 0.60, OR Antimo Caputo Chef's Flour Italian Double Zero 00 Higher protein content at nearly 13%. Which do I buy? Thank you, Vito.
Hello from wintry South Africa, Vito. Been following your work for years now. You taught me to make great pizzas during lockdown. Thanks for this helpful video. A quick tip for your audience who may not bake as frequently as you do: cut the mature fresh yeast (3 days in fridge) into little 5gm balls before popping them into a labelled and dated bag in the freezer. That way, you only defrost what you need, when you need it. Voilá.
Yes, want the 2nd part of your videos on using the live yeast into the dough. Thank you, your a good teacher of the year. I learn soooo much and give me the passion of making 🍕 pizza and 🍞 bread? Your great. Thank you,
Thank you for sharing this video! We use to be able to get Fresh Yeast at our local grocery store and they no longer carry it near or far from us and to order it online you have to spend over $50 and get 5 lbs of it. So this video is a life saver!
Thank you so much! I never knew how to do this. I've been buying a big 1 pound hunk at an Italian supply store. Thankfully it's very cheap. I love using fresh yeast! I haven't tried making pizza with it, but I've made all sorts of breads with it.
All that kneading with fingers can be very hard. Try using the pasta roller once it gets to a bit of a mass. Add the flaky pieces in between the dough sheets as you pass through on the widest setting. Just don’t try to push a fat piece of dough as it is a very tough dough. When done you can roll the sheet tightly and wrap in cling film. Then you only have to slice the piece you want.
Thank you! I could find fresh yeast anywhere when I lived in the Mediterranean but I have a hard time finding it in the US where I live. I checked Amazon and they wanted $78.35 for eight 2-oz packets...Of course, they have to ship them cold, so probably that's why it costs that much but it's definitely very inexpensive to make my own.
Please make 2nd part of this video... Lots of love from India, I am so inspired by you and now thinking of opening a small pizza van, to pursue my long time passion and love for pizza...offcourse with the help of your master class Maestro Pizzario Vito
this looks just like what Chinese has been using for ages, we call it “old dough” (老麵, lao mian), which is used to replace dry yeast and seed flour to make tasty buns and bao-zi. Except everytime you mix the “fresh yeast” (or old dough) to make a new dough, after it has risen, you take a small piece of the dough to become the old dough for next time.
I’ve been making my own pizzas - dough, sauce, etc. since 2006, yet only really started to refine my technique way back in 2015, when I began experimenting with putting TOO MUCH dry yeast into my dough mixture, and leaving it in my refrigerator for up to months at a time. The mixture now ferments, and creates more moisture in the process. I have honestly no idea if this is the “correct” way to do it, seeing as I am merely half-assing it. What I can confirm is that it turns out amazing every time. However, your video helps shed some light on pro technique which I am always open to and will attempt on my own. THANK YOU!!!
This is a very useful video especially with the recent supply chain shortages I will be able to ration my yeast for a year. Will try to use this for a gua bao recipe.
Hello.Vito Your the best. I love making pizza and you have changed how I make everything. When you use the fresh yeast to make poolish. What percentage of Poolish in the dough do you prefer. Thanks Vito keep up the great work
You are wonderful! I knew there must be a way but didn’t know how. I’ve added 00 flour to my shopping list so I can do this. I’ve wanted to play with fresh yeast for such a long time. I’ve subscribed too. I don’t eat pizza much here, but I’m moving soon and have plans for a wood oven at my next house so will definitely be learning from you.
I noticed that you always use "fresh yeast" in you videos and I couldn't find fresh yeast in my town at all. Then I was wondering if it could be made. The google search brought me to you and my question has been answered. Thank you Vito! *btw, can I vacuum seal the "yeast" dough when i put it in the fridge for the 24hrs?
Hi Vito, thank you for this video. This is my first time trying to make fresh yeast. I followed your instructions... 5 grams dry yeast, 30 ml of water, 60 grams 00 flour. I kneaded it and it seemed to be about right consistency very quickly but you said it takes about 10 minutes so I kept going, but after about 7 or 8 minutes, it suddenly became very very sticky... like glue. Did I overdo it? Should I throw that out and do it again? thanks.
Something that was not mentioned is that the humidity of your work environment plays a big part. In high humidity the flour will absorb moisture from its surrounding (the air). So as you work the dough you incorporate more moisture. If this is your case an option is to deduct the amount of water you use. As to how much, trial and error a teaspoon may be all that is needed. Another important fact is flour. Not all flours are the same. Regardless if every brand is labeled 00. Different flours and milling from different areas can produce a different result. Baking is a science and not all recipes are forgiving with measurements don’t substitute good quality flour, ever if you want great results. This applies to all baking.
@@mandiigraham1596 Might also depend on the type of dried yeast. a 2::1 ratio of flour and water would normally give you a drop batter, whereas what Vito is working with is a *very* stiff dough. Maybe his yeast soaks up a lot of that extra moisture. @Jeffrey, if I were you -- two years ago :) -- I'd have added more flour (or started again with less water!) until you get that sort of very dry, only just coming together sort of dough texture.
I'm very happy that I discovered your channel. Thank you so much for sharing all this knowledge with us... Proud to be subscriber to yout channel.. Cheers Master!
18.9g or 0.67 oz of fresh yeast is equal to 7g dry yeast (one packet) thanks to red star yeast website for explanation, I tried this, it works. ____-----_____
Thank you so much for teaching us these great techniques. I have a culinary degree from Le Cordon Bleu and they didn’t teach me how to make fresh yeast. My family immigrated to Colorado from Picierno, Bascilicato, Italy in the early 1900s. I live in Phoenix, AZ and will visit your friend’s pizza shop in Tuscan next time I am there.
Vito when you freeze it after 3 days do you freeze as is then when you need to use it. How would you do it? Would you let it defrost completely then cut your required piece and then return it to freezer? Thanks in advance And yes i would like to see the 2nd part of course. Also do you have a video to make mozarella?
I usually cut it into convenient pieces and separate them with baking paper, so they don’t stick together, then freeze. That way I can take my 3g or 5g or whatever pieces I made readily from the fridge.
@@vitoiacopelli I almost died and went to heaven😂😂😂The great master of pizza replied to me. Thank you! Vito come to my beautiful country Seychelles with your family and enjoy our beautiful islands.
Vito! Grazie mille per questo truco e video! Il levito fresco tiene più sabor, vero? Espero que tú y tu familia estén muy bien! Saludos desde Samborondón, Ecuador.
Oh Vito.....the first time the yeast will still be there, but in time the wild yeasts will take over and it will turn into a sourdougt. Hard to handle but very delicious!👍
Had a small restaurant for 24yrs that boasted making all our own bread. I learned everything I knew at that point from the LIBRARY. Imagine what I could have done learning things like this from the internet
I wish there was a 💝 button we could use because I would use it on EVERY video you make, you are such an excellent teacher and I LOVE your personality!💝💜💝
Anna really.! Are u cute and attractive enough for veto Mr maestro the Pizza King of the world do you think you're cute enough for him to at least acknowledge you? haha just kidding I'm sure you're beautiful that is the most awesome thing I've heard a girl say to a man especially a pizza man
Your valuable channel is the slogan of your honesty. Thank you for your kind efforts and your high manners I am watching you from Syria. I have a question, how many grams of fresh yeast is equivalent to dry yeast to make sure I know three times. Is this correct? And when you keep it in the refrigerator for normal weeks without any activation, it is necessary to activate it by adding water and flour. Thank you very much, Brilliant
Please make second part with the fresh yeast you made. Want to know how to melt the yeast once made. I tried your never ending fresh yeast but was not confident as it did not melt.
Vito: at the end of the process, instead of a jar with plastic wrap to keep out all the air ... do you think simply wrapping the mass of yeast with plastic wrap (no jar) to keep out all the air would work the same?
@@TheChefLady4JC after re-watching this video I think that he used Active dry yeast since the other kind of yeast does not require water, and he did say that the yeast was alive, regardless I used instant yeast and it worked great. The only mess up I did was I used a different flour since I had no way to get good 00 flour at the time, I can see why he says to use that flour.
I will help you with your future videos I know you're doing well I know you probably had a bunch of people help you but as an American from Florida I will help you seriously to become bigger and better than what you are which you are fantastic do not get me wrong!
I tried the recipe yesterday, did everything you told in the video (extra clean surface and tool, measured every ingredients, incorporated everything very carefully, removed all air and then put it in the fridge for 24h). Today the « fresh yeast » looks exactly like it did yesterday. It’s kind of soft and it’s very difficult to dissolve it in water. In other videos fresh yeast looks more dry and it seems to disolve instantly. Is it normal?!
Vito, in English when you say you are "melting" something it implies heating it. You want to say "dissolve" instead of melt. Thanks very much for this interesting video! I'm going to try this!
Also when he says crunchy he means crispy. crunchy is for chips or tostadas but crispy is when stuff has a crisp but can also be ripped, crunchy can only be broken
Jim, give english lessons only when someone asks for it. Unless he asks yoht o teach him english you dont need to. Also, if you understood what he said then i think that should be enough for you. People dont need to learn perfect english to thrive. He is good the way he is and thats the reason you watched his video. I dont know why English speaking people have this urge to teach everyone. Japenese are thriving without speaking any english. Learn his language if you want to, it will become easier for him to make videos.
@@vasudhashukla5028 Just trying to help. I can see where my comment might rub some people the wrong way. But in this case the use of melting was a bit misleading so that's why I mentioned it to Vito. Since he's using the word pretty frequently I thought he might want to use the right word. I hope he didn't find it insulting; I certainly didn't mean it that way.
Lots of "expiry" dates are very cautious. Might very well be fine. Try one batch and let it 'grow' a little by giving it warm room temperature and oxygen and you'll soon find out if it's live!
I have just moved abroad and they don't have fresh yeast. I've tried the dry yeast but it does not agree with me. I'll try this recipe, hope it works! :D
I’m beginning to think it would just be easier if you would start making, selling & packaging them out across the country. You could start with Kansas. Thanks 😄
Friends here you go the part 2 is on my channel now :
How to Make Pizza Dough With Homemade Fresh Yeast !
ua-cam.com/video/vrDcDtCAWGQ/v-deo.html
I will use it so much. I love fresh Yeast but it's hard to find. Thanks so much I really didn't know it was possible to do this. Very good channel.
I have tried this recipe but unfortunately didn't work
very simple even is extensive, but Italians don't like summarized videos, because every detail is important to observe, if not it's not learning. That's the experience.
Thank you,
I wait for the loaf you will make with that fresh yeast,'
How do I refresh it?
I see 2 different 00 flours: Antimo Caputo Pasticceria Pastry 00 Flour, Protein 11%. Elasticity - P / L 0.50 / 0.60, OR
Antimo Caputo Chef's Flour Italian Double Zero 00 Higher protein content at nearly 13%.
Which do I buy? Thank you, Vito.
Hello from wintry South Africa, Vito. Been following your work for years now. You taught me to make great pizzas during lockdown.
Thanks for this helpful video. A quick tip for your audience who may not bake as frequently as you do: cut the mature fresh yeast (3 days in fridge) into little 5gm balls before popping them into a labelled and dated bag in the freezer. That way, you only defrost what you need, when you need it. Voilá.
Vitto!!! Il meglio del meglio, grazie mille!!! Le ricette più "segrete" e oneste!!!
Vito after all these years you still bring amazing value to your channel. Thank you!
But what are you missing?
Yes, want the 2nd part of your videos on using the live yeast into the dough.
Thank you, your a good teacher of the year. I learn soooo much and give me the passion of making 🍕 pizza and 🍞 bread?
Your great.
Thank you,
2:46 is the start.
0:00 Is the start.
Thank u.
Thank you, my dude wastes so much damn time getting to the point
Thank you! Fresh yeast is no longer available in my area and I was happy to find this tutorial. You're the best!! Happy holidays to you in 2022!
You're a very good teacher! Thank you for sharing your knowledge in a very thoughtful and delightful way
Thank you for sharing this video! We use to be able to get Fresh Yeast at our local grocery store and they no longer carry it near or far from us and to order it online you have to spend over $50 and get 5 lbs of it. So this video is a life saver!
Thank you so much! I never knew how to do this. I've been buying a big 1 pound hunk at an Italian supply store. Thankfully it's very cheap. I love using fresh yeast! I haven't tried making pizza with it, but I've made all sorts of breads with it.
does it taste better wth fresh yeast? why do people prefer this more
@@SridarshIn My experience it doesnt really do anything significant enough to notice.
@@angelswarz8995 oh rlly, why do people prefer it more then, some nutritional benefi
I used it in pizza dough and in some bread (even after two weeks in the fridge) they were both super good! Gracie!!
Yes the longer it ferments in the fridge the more complex the flavor
All that kneading with fingers can be very hard. Try using the pasta roller once it gets to a bit of a mass. Add the flaky pieces in between the dough sheets as you pass through on the widest setting. Just don’t try to push a fat piece of dough as it is a very tough dough. When done you can roll the sheet tightly and wrap in cling film. Then you only have to slice the piece you want.
I have been looking for years for a fresh yeast recipe. Thank you very much for this excellent tutorial!
Thank you! I could find fresh yeast anywhere when I lived in the Mediterranean but I have a hard time finding it in the US where I live. I checked Amazon and they wanted $78.35 for eight 2-oz packets...Of course, they have to ship them cold, so probably that's why it costs that much but it's definitely very inexpensive to make my own.
I have watched hundreds of videos on how to make bread and you are way up there being so ,so ,informative thank you !!!
Please make 2nd part of this video... Lots of love from India, I am so inspired by you and now thinking of opening a small pizza van, to pursue my long time passion and love for pizza...offcourse with the help of your master class Maestro Pizzario Vito
Oo do it. I'm hoping you make it. If there is anyway we can support you let me know
You are a star my friend! I just made the fresh yeast and put it in the fridge. Onwards and upwards!
this looks just like what Chinese has been using for ages, we call it “old dough” (老麵, lao mian), which is used to replace dry yeast and seed flour to make tasty buns and bao-zi. Except everytime you mix the “fresh yeast” (or old dough) to make a new dough, after it has risen, you take a small piece of the dough to become the old dough for next time.
I’ve been making my own pizzas - dough, sauce, etc. since 2006, yet only really started to refine my technique way back in 2015, when I began experimenting with putting TOO MUCH dry yeast into my dough mixture, and leaving it in my refrigerator for up to months at a time. The mixture now ferments, and creates more moisture in the process. I have honestly no idea if this is the “correct” way to do it, seeing as I am merely half-assing it. What I can confirm is that it turns out amazing every time. However, your video helps shed some light on pro technique which I am always open to and will attempt on my own. THANK YOU!!!
Give us proportions/ recipe please 🤗❤
I would like to see part 2. Using the yeast you just made. Thanks!
Ooop finally, a proper way (obviously!), my dad was really asking me how to make fresh yeast, now I can see this and teach him, grazie maestro Vito!
Yes for dough from fresh yeast! Thank you for sharing your knowledge maestro!
This is a very useful video especially with the recent supply chain shortages I will be able to ration my yeast for a year. Will try to use this for a gua bao recipe.
Hello.Vito
Your the best. I love making pizza and you have changed how I make everything.
When you use the fresh yeast to make poolish. What percentage of Poolish in the dough do you prefer.
Thanks Vito keep up the great work
You are wonderful! I knew there must be a way but didn’t know how. I’ve added 00 flour to my shopping list so I can do this. I’ve wanted to play with fresh yeast for such a long time. I’ve subscribed too. I don’t eat pizza much here, but I’m moving soon and have plans for a wood oven at my next house so will definitely be learning from you.
I noticed that you always use "fresh yeast" in you videos and I couldn't find fresh yeast in my town at all. Then I was wondering if it could be made. The google search brought me to you and my question has been answered. Thank you Vito! *btw, can I vacuum seal the "yeast" dough when i put it in the fridge for the 24hrs?
Thank you so much. You are the angel of food. The great Michael,so honest. So innocent and so lovely, God bless you,
Vito thank you so much !!♡!!
There is no place around here to buy fresh yeast and now I can make my own ♡.
I'm game for the second video !!!
Hi Vito, thank you for this video. This is my first time trying to make fresh yeast. I followed your instructions... 5 grams dry yeast, 30 ml of water, 60 grams 00 flour. I kneaded it and it seemed to be about right consistency very quickly but you said it takes about 10 minutes so I kept going, but after about 7 or 8 minutes, it suddenly became very very sticky... like glue. Did I overdo it? Should I throw that out and do it again? thanks.
Something that was not mentioned is that the humidity of your work environment plays a big part. In high humidity the flour will absorb moisture from its surrounding (the air). So as you work the dough you incorporate more moisture. If this is your case an option is to deduct the amount of water you use. As to how much, trial and error a teaspoon may be all that is needed. Another important fact is flour. Not all flours are the same. Regardless if every brand is labeled 00. Different flours and milling from different areas can produce a different result. Baking is a science and not all recipes are forgiving with measurements don’t substitute good quality flour, ever if you want great results. This applies to all baking.
@@mandiigraham1596 Might also depend on the type of dried yeast. a 2::1 ratio of flour and water would normally give you a drop batter, whereas what Vito is working with is a *very* stiff dough. Maybe his yeast soaks up a lot of that extra moisture. @Jeffrey, if I were you -- two years ago :) -- I'd have added more flour (or started again with less water!) until you get that sort of very dry, only just coming together sort of dough texture.
I'm very happy that I discovered your channel. Thank you so much for sharing all this knowledge with us... Proud to be subscriber to yout channel.. Cheers Master!
for the second part I say "YES!".
yes
yes
Thank you for doing this video 100% in English. YES for part two.
18.9g or 0.67 oz of fresh yeast is equal to 7g dry yeast (one packet) thanks to red star yeast website for explanation, I tried this, it works.
____-----_____
Wow! Eye opening. At my age, I learn - from the Master! Thank you. I want to see the continued video please. X
Thank you so much for teaching us these great techniques. I have a culinary degree from Le Cordon Bleu and they didn’t teach me how to make fresh yeast. My family immigrated to Colorado from Picierno, Bascilicato, Italy in the early 1900s. I live in Phoenix, AZ and will visit your friend’s pizza shop in Tuscan next time I am there.
I would like to see the Part 2 video!
The fresh yeast looked a lot like BIGA when our poured it out on the counter
This is a REALLY helpful video. Thank you so much Vito.
Great video. Really helpful! What is the process for using the yeast after it is frozen?
شكرا على الوصفة وكذلك على الترجمة
That was exactly what I was looking for. Looking forward for part 2!
Thank you Vito!
Thank you what kind of yeast active dry or instant yeast to make fresh yeast? The 5 grams you talk about to make. Thank you very much God Bless you
Yes, please, I would like to see part 2 of this video. Thank you for your videos.
Thanks for your sharing about this fresh yeast from dry yeast.
Love the live videos! Fun to watch and we definitely learn a lot from you Maestro!
Tks for all the excellent tips...
How to you refresh the yeast after 7 days?
I’m ready for the 2nd part...Go-Go Vito
Yes i want to see you make dough with the fresh yeast!
Love your work ethic and indomitable spirit Vito!
Amazing Vito! Thank you so much! always wanted fresh yeast!
Can't wait to try this! Yes, please on a second video.
Yes! Need to see how to use it please.
Thank you so much for such a helpful video. Of course we want to see the second part!
yes! please make dough with this yeast please!
Hi Vito, do you use dry active yeast, or instant yeast to make this fresh yeast? There are so many dry yeast varieties. Please let me know. Thanks.
active
When you have this channel you have what it takes to grow in pizza making.
I love to make pizza with dry or fresh "East"....😆😚
😉Make sure you soobscribe😍
@@liveandletlive7152 hahahaha vito is so cute
@@nikiantoniou441 he is my fave pizza chef😍...The passion and enthusiasm for his pizza is so uplifting especially in the time we are in right now.
@@liveandletlive7152 I found about him recently, but everyday I have to watch a video of him! 🤗
@@nikiantoniou441 same😂
I will.absolutely try this. Another lesson on my journey.
Ciao Vito, assolutamente si! Voglio vedere la seconda parte!
ThankYou!! I can never find fresh yeast in the stores! Great video!
Vito when you freeze it after 3 days do you freeze as is then when you need to use it. How would you do it? Would you let it defrost completely then cut your required piece and then return it to freezer?
Thanks in advance
And yes i would like to see the 2nd part of course. Also do you have a video to make mozarella?
Yes correct
I usually cut it into convenient pieces and separate them with baking paper, so they don’t stick together, then freeze. That way I can take my 3g or 5g or whatever pieces I made readily from the fridge.
@@tillhufmann6331 thank you so much!
@@vitoiacopelli I almost died and went to heaven😂😂😂The great master of pizza replied to me. Thank you!
Vito come to my beautiful country Seychelles with your family and enjoy our beautiful islands.
You could probably freeze it in thin layers and just break it off while its still frozen when you need it. Then put the rest back in the freezer.
thank you our pizza Master for all what you do to us
Vito! Grazie mille per questo truco e video! Il levito fresco tiene più sabor, vero? Espero que tú y tu familia estén muy bien! Saludos desde Samborondón, Ecuador.
Oh Vito.....the first time the yeast will still be there, but in time the wild yeasts will take over and it will turn into a sourdougt. Hard to handle but very delicious!👍
Vito! My fav you've come again! I like your Focaccia!
yes youtube give us some problems this weeks on sending notifications
I've seen on your counter a Thermomix. Could the pizza dough be made with it? If yes, please a video. Greetings from Spain
Thanks for sharing. Very very appreciated!
I like to watch yr videos njust surprise the way u play with the flour n make amazing pizzas n bread love from India
Thsnks for teaching very nicely i like tha way you make pizza
I will be making poolish tomorrow. I went to my Italian market and bought European imported OO flour for the poolish and pizza dough.
Had a small restaurant for 24yrs that boasted making all our own bread. I learned everything I knew at that point from the LIBRARY. Imagine what I could have done learning things like this from the internet
I have a recipe which calls for a package of dry yeast (2 1/4 teaspoons). How much fresh yeast should I use? Thanks, love your videos!!
Thank you for this video! Im going to try this now.
This is amazing thank you. Is it normal for the yeast to puff up after putting in the fridge? Thanks
Yes please Vito. I would like to see part 2
I wish there was a 💝 button we could use because I would use it on EVERY video you make, you are such an excellent teacher and I LOVE your personality!💝💜💝
Anna really.! Are u cute and attractive enough for veto Mr maestro the Pizza King of the world do you think you're cute enough for him to at least acknowledge you? haha just kidding I'm sure you're beautiful that is the most awesome thing I've heard a girl say to a man especially a pizza man
Your valuable channel is the slogan of your honesty. Thank you for your kind efforts and your high manners
I am watching you from Syria. I have a question, how many grams of fresh yeast is equivalent to dry yeast to make sure I know three times. Is this correct? And when you keep it in the refrigerator for normal weeks without any activation, it is necessary to activate it by adding water and flour. Thank you very much, Brilliant
Yes please make the dough with the fresh homemade yeast
Yes.
Please make second part with the fresh yeast you made. Want to know how to melt the yeast once made. I tried your never ending fresh yeast but was not confident as it did not melt.
This is really helpful, thank you! I am assuming you can use this to make « forever yeast » in your other video. 😊
Vito: at the end of the process, instead of a jar with plastic wrap to keep out all the air ... do you think simply wrapping the mass of yeast with plastic wrap (no jar) to keep out all the air would work the same?
Use a vacuum sealer to seal up the yeast.
Let’s see the second part
Thanks Vito!!!
Yesss I will be waiting to see the 2nd part...what about to make 2 large pizzas 🍕 for a family 👪?
Thanks sweetheart!!
Is room temperature spring water good? Active dry yeast? Or instant yeast? Thank you for making the videos, and for responding.
I wish he would have answered your question regarding Active Dry Yeast or Instant Yeast.
@@TheChefLady4JC after re-watching this video I think that he used Active dry yeast since the other kind of yeast does not require water, and he did say that the yeast was alive, regardless I used instant yeast and it worked great. The only mess up I did was I used a different flour since I had no way to get good 00 flour at the time, I can see why he says to use that flour.
Thanks for sharing .Just ask which is the best to use for pizza fresh yeast or Biga?
I love watching your videos.
Which is better Biga or fresh yeast?
Yeast is yeast!...Fresh yeast is made to make both the preferments like biga and poolish.. Vito preferes poolish.
Great video. I love your simplicity. I would love the see the second video. Ciao!
Exactly what I was wondering about! Thank you
I will help you with your future videos I know you're doing well I know you probably had a bunch of people help you but as an American from Florida I will help you seriously to become bigger and better than what you are which you are fantastic do not get me wrong!
Hi Vito.
And 2 grams of sugar. Because sugar is the food of yeast, to inflate better.
In fresh or dry yeast. 🌸
Can't wait to see next video. Kudos to the Pizza Master
I tried the recipe yesterday, did everything you told in the video (extra clean surface and tool, measured every ingredients, incorporated everything very carefully, removed all air and then put it in the fridge for 24h). Today the « fresh yeast » looks exactly like it did yesterday. It’s kind of soft and it’s very difficult to dissolve it in water. In other videos fresh yeast looks more dry and it seems to disolve instantly. Is it normal?!
And yes for the 2nd part of course!
Thanks great video, yes on part 2. Also can you give the percentages so we can scale to a large amount of fresh yeast. Thanks
Thanks for share how to make fresh yeast.
Vito, in English when you say you are "melting" something it implies heating it. You want to say "dissolve" instead of melt. Thanks very much for this interesting video! I'm going to try this!
In italian sciogliere means both melt and dissolve. Although, there is also the word dissolvere, which also means both melt and dissolve.
Hydrating dry yeast.
Also when he says crunchy he means crispy. crunchy is for chips or tostadas but crispy is when stuff has a crisp but can also be ripped, crunchy can only be broken
Jim, give english lessons only when someone asks for it. Unless he asks yoht o teach him english you dont need to. Also, if you understood what he said then i think that should be enough for you. People dont need to learn perfect english to thrive. He is good the way he is and thats the reason you watched his video. I dont know why English speaking people have this urge to teach everyone. Japenese are thriving without speaking any english. Learn his language if you want to, it will become easier for him to make videos.
@@vasudhashukla5028 Just trying to help. I can see where my comment might rub some people the wrong way. But in this case the use of melting was a bit misleading so that's why I mentioned it to Vito. Since he's using the word pretty frequently I thought he might want to use the right word. I hope he didn't find it insulting; I certainly didn't mean it that way.
Hi Vito, thank you for your channel. Does the dry yeast have to be in date as I have a lot of expired yeast. Thank you ❤️
Lots of "expiry" dates are very cautious. Might very well be fine. Try one batch and let it 'grow' a little by giving it warm room temperature and oxygen and you'll soon find out if it's live!
Thank you! To refresh, do you need to follow same steps, 5grams dry yeast, 30ml water and 60 00 flour?
I have just moved abroad and they don't have fresh yeast. I've tried the dry yeast but it does not agree with me. I'll try this recipe, hope it works! :D
Good tips.Yes,pl show how to use fresh yeast.
I’m beginning to think it would just be easier if you would start making, selling & packaging them out across the country. You could start with Kansas. Thanks 😄
This is brilliant!
Much much appreciation!
I only work with dry yeast but im starting to believe fresh yeast is better?!! Greetings from Holland