The strength of the yeast

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Still Life

5.0 MEGAPIXEL

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Rapporto intimo con le cose View gallery (21 photos)

The strength of the yeast sent on January 25, 2015 (13:15) by Piergiovanni Pierantozzi. 9 comments, 594 views.

1/15 ISO 200,

Il lievito madre è un pezzetto d'impasto di farina che è fermentato naturalmente con le spore presenti nell'aria. Io lo utilizzo per fare ogni tanto il pane in casa per hobby, ma anche per evitare il pane con il lievito di birra, che mi provoca delle intolleranze. In certi momenti dell'anno, il lievito madre ha una marcia in più, non lo contieni..

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8 persons like it: Albieri Sergio, Lully, Nerone, Nino 58, Ricciulino, Sonia1977, Tan, Vittorio Scatolini

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Lully

sent on January 25, 2015 (14:11)

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Io ho usato il lievito madre per un anno e mezzo e poi ho smesso. Più di una volta mi è capitato di vedere l'impasto, lasciato lievitare in frigo tutta la notte, e la mattina trovarlo che traboccasse dal recipiente, nonostante fosse ben coperto.
Bel documento

Ciao ciao, Lully Sorriso

I used the yeast for a year and a half and then I stopped. More than once I've seen the dough, let it rise in the refrigerator over night, and the next morning to find that overflowed from the vessel, although it was well covered.
Bel document

Hello hello, Lully:-):-P

Piergiovanni Pierantozzi

sent on January 25, 2015 (15:47)

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Ciao Lully, grazie per il passaggio. Riprendi col pane è pur sempre una "piccola" soddisfazione

Lully Hello, thanks for the ride. Resume with the bread is still a "small" satisfaction

Lully

sent on January 25, 2015 (16:11)

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...se non hai un marito che rompe MrGreen

Mi piaceva tanto e mi dava delle soddisfazioni e quanto era buono. Mi durava anche 5 o 6 giorni ed era sempre buono e con meno sale di quello che si compra.
Per fare il pane casereccio, usavo la semola rimacinata pugliese.

Ciao ciao Sorriso

P.S. Avevi visto la foto col pane arcobaleno? E' nella galleria ''Varie''

... If you do not have a husband who breaks:-D
I liked it so much and gave me some satisfaction and what was good. I also lasted five or six days and it was always good and with less salt than what you buy.
To make the bread, I used the semolina from Puglia.

Hello hello:-):-)

PS Had you seen the picture with the bread rainbow? E 'in the gallery' 'Miscellaneous''

Nino 58

sent on January 25, 2015 (16:15)

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molto ben documentato, noi, o meglio mia moglie lo facciamo sempre col lievito madre Sorriso

very well documented, we, or rather my wife we ??always do it with sourdough:-):-)

Ricciulino

sent on January 25, 2015 (16:22)

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fameeeeeeee MrGreen

appena collaudata macchina per il pane, regalo di Natale: cosa mi sono perso in tutti questi anni!!

ciao Lully!!
Riccardo

fameeeeeeee:-D:-D:-D
just proven bread maker, Christmas gift: what I missed all these years !!

Lully hello !!
Riccardo

Piergiovanni Pierantozzi

sent on January 25, 2015 (17:25)

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Lully, ho visto il pane "arcobaleno" ma anche altre cose mangerecce, complimenti
Antonio, sei anche tu nel club del pane fatto in casa
Riccardo: buona preparazione di pagnotte
Ciao tutti Piergiovanni

Lully, I saw the bread "rainbow" but other things edible, congratulations
Antonio, are you in the club's homemade bread
Richard: Good preparation of loaves
Hello all Piergiovanni

Vittorio Scatolini

sent on January 25, 2015 (17:33)

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Un gran bel vedere quando ha lievitato, la mia compagna lo usa sempre per la pizza, copre la ciotola con una coperta di lana e dopo magia come sempre si rigonfia all'inverosimile ;-)

Bel documento culinario Sorriso

Ciao
Vittorio ;-)

A great view when he leavened, my partner uses it again for the pizza, cover the bowl with a woolen blanket and after magic as always swells to capacity;-);-);-)

Bel culinary document:-)
Hello
Vittorio;-) 8-)

Sonia1977

sent on January 25, 2015 (17:44)

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....sto giusto preparando la pizza per stasera!!
Cade a pennello questa immagine!
Gnam gnam!
Ciao, sonia

.... I'm just preparing the pizza for tonight !!
Falls to brush this!
Yum yum!
Hello, sonia

Piergiovanni Pierantozzi

sent on January 25, 2015 (19:14)

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Vittorio, Sonia, grazie del passaggio e..buon appetito

Vittorio, Sonia, thanks passage e..buon appetite

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