High activity Dry Brewer’s yeast
Brewer’s yeast for homemade bread and pizza
- A dry brewer's yeast that stays always active
- Use it for homemade bread, pizza and focaccia
- Easy-to-use and eco-friendly packaging
Vegan
More volume
Durable
Eco-friendly
Features:
- Ruggeri's dry brewer's yeast is the result of slow drying, which allows it to protect its leavening power over time.
- It is a resistant yeast: it always remains active, whether in contact with air or mixed with flour, and keeps longer in your home pantry.
- Use it to give more volume to all your baked goods: bread, pizza, focaccia and more!
- Convenient package with a freshness-saving lid that allows you to conveniently open and close the package, ensuring better yeast storage.
- Its packaging is 100% recyclable: the lid in the plastic collection, the center body in paper, and the easy-peel-off tab in aluminum.
Ruggeri Dry Brewer’s Yeast: how to use it for homemade bread.
For the preparation of homemade bread and pizza, we recommend dosing 6 g of this Dry Brewer's Yeast per 500 g of flour. In fact, 6 g of Ruggeri's Dry Brewer's Yeast is equivalent to 25 g of fresh brewer's yeast! Here is the recipe for making fragrant homemade bread with our dry brewer's yeast.
Ingredients: 500 g of Ruggeri Type 1 Wheat Flour - 6 g of Ruggeri Dry Brewer's Yeast - 10 g of salt - 280 ml of water.
Procedure: Pour the flour, dry brewer's yeast, salt and 3/4 of the water into a bowl. Knead vigorously for 10 minutes. If the dough sticks, grease your hands with extra virgin olive oil. Pour in the remaining water and knead for another 10 minutes or so, until the dough is smooth and homogeneous. Form loaves and let rise for 90-110 minutes on an oiled baking sheet, inside the oven turned-off. Remove the baking sheet, place a small pot of water into the oven and bring to 220°C. Bake for 20-25 minutes in fan mode.
Ingredients:
- Dry brewer's yeast (Saccharomyces cerevisiae), support: sorbitan monostearate.
It may contain milk, eggs, soy, sesame seeds, lupine and cereals containing gluten.
Come usare la Paste Madre Essiccata Ruggeri:
Per pane, pizza e focaccia fatti in casa
Corta Lievitazione: dosare al 10% sul totale della farina prevista dalla ricetta e far lievitare per 2 ore a temperatura ambiente. Ad esempio, usare 50 g di Pasta Madre su 500 g di farina e seguire le indicazioni della ricetta.
Lunga lievitazione: ridurre il dosaggio della Pasta Madre fino al 5% e riporre l’impasto in frigo per 6/8 ore. Per lievitazioni oltre le 12 ore, dosare dal 2% al 3%.
Come conservare la Pasta Madre Ruggeri
La confezione in barattolino preserva la freschezza del lievito madre in polvere Ruggeri: con il barattolino, la Pasta Madre essiccata Ruggeri dura di nella dispensa di casa! Il prodotto si conserva meglio al fresco. Nei mesi caldi si consiglia quindi di riporre in frigo il barattolino.
Ricetta suggerita per Pane con Pasta Madre Essiccata Ruggeri
Ingredienti:
500 g di farina tipo "0"
50 g di Pasta Madre essiccata con lievito (dosata al 10%)
10 g di sale
300 ml di acqua
Procedimento: In una ciotola, impastare tutti gli ingredienti per 10 minuti circa, fino ad ottenere un impasto liscio ed omogeneo. Lasciare l’impasto a riposare per 10 minuti coperto con un telo e formare una pagnotta. Far riposare la pagnotta per 150-180 minuti su una teglia foderata con carta forno all’interno del forno spento. Estrarre la teglia, portare il forno a 220°C e infornare per 20-25 minuti.
Scopri le ricette dei nostri blogger con Pasta Madre Essiccata Ruggeri
