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Last Christmas I made the cake at home, and on this occasion I started using yeast, also called sourdough, or increasing the Genoese, ; sourdough in English, and probably in many other ways.

The ingredients for making yeast are simple:

• 200g flour 90g of water (preferably not too hard and full of chlorine)
• 1 teaspoon oil 1 teaspoon honey

The process requires patience and persistence, but it is not difficult.

1. Mingle for all ingredients and storing it for 48 hours the mixture in a closed container in a sheltered place, at room temperature, for example inside the oven off.
2. Spend 48 hours, you must "refresh" the mixture once a day, at least for the next 5 days. Refreshments you take half the dough (the other half for the time being, it should be thrown away), and mixed up again with 100g flour and 45g of water.

After 5 days, your yeast should be ready. You not perceive it doubles in volume at room temperature in about 3-4 hours. You should also start to smell the scent of yeast, mild, similar to that of champagne. Very different from that of yeast, which in some ways stinks. Probably will not be very strong for now, give him time to mature and grow. Have a good yeast takes months and perhaps years.

Pour into a glass jar tightly closed ... and start taking care. "Caring" means keep it alive, that is to regularly Cooling with flour and water.

The procedure for refreshing is the same as before: you take half of the yeast (the other half now use to make bread, or whatever) and is mixed with 2 / 3 the weight of flour and about 1 / 3 of water (preferably a bit 'less). For example, if you have 300g of yeast, it will take 150g, and cool off with 100g flour and 45g of water.

If you prepare the bread each day, refresh every day, and you keep your yeast at room temperature (always under shelter). Otherwise I can keep in the fridge and refresh every 5 days.

As mentioned above, prepare and manage the yeast is not difficult, but with experience you learn some things (tricks, if you want):

• flour. For refreshments you should choose a strong flour and protein. It helps the yeast to eat better. I usually use flour Manitoba.
• water. As I said better not be too much lime or high chlorine content. I often use the store-bought, but I realize that practice is a nasty, expensive and anti-ecological. All in all the water from my tap at home is not bad (maybe a little lime). One technique to improve it is to put in a pan and leave some 'rest time, to evaporate a bit' of chlorine. For the limestone is enough to boil, so part of the salts precipitate on the bottom.
• amount. How usarne? Obviously depends on the recipe, and the strength of yeast. I usually put them 100-120g per 500g of flour, but one thing you must learn to know your yeast.
• let us help you a bit '. Especially the first time (or if you need time to rise a bit 'faster), better help your yeast with a little' yeast. I will add 6-10g per 500g of flour.

Obviously the rule is that you never stop learning, so if you have any suggestions, write them.

Finally, the appropriate citations to the sites and blogs that I helped get my sourdough: The Song of the Wine , The spilucchino , Viva la focaccia, and more ... as I said, you never stop learning.