3 hour course with detailed recipes and buffet tasting with typical cheeses and cold cuts.

Mother yeast is a concentrate of life.

Its name recalls a past linked to the roots of tradition. Before starting, it is important to remember that respect must be given to it, respect to the raw material.
 

We will address the difference between bread made out of Mother Yeast and Licoli, the last one is nothing more than the abbreviation for “Yeast in Liquid Culture”,a raw material that can be obtained from sourdough.

We will explain how to generate the mother yeast and Licoli, the tricks to keep them healthy and the correct way how to refresh them. We will also explore the methods for producing crispy loaves with large or compact alveolation, of different shapes and tastes.

We will prepare soft wheat bread with ancient cereals such as Verna and durum wheat such as Russello or Senatore Cappelli. Sourdough bread, the really good one, definitely more digestible and that will last much longer than the one you bought.

You will receive this precious ingredient as a gift, to carry on the tradition of the past, in your home.

Of course, we will also teach you how to care for it and feed it.

So… hands on!