You are the real thing! Taking care of kids while you are working in the kitchen, having things go wrong and fixing the problem, and teaching well. I am so glad I found your videos.
Can’t believe it. So glad I happened by your channel. So many simple things have been lost from this generation. Knowledge is power and security. Your great! Thank you so much for making this so simple. Blessings to you and your family
thank you so much! I just received my fresh yeast that I ordered on line,I have 3 small package of a total of 6 ounces ,I paid $ 42.00 ,yes that's right $42 ,and I thought no,I can't do that ,this is too much ,crazy,and I started looking around and found your video ,I m so happy ,thank you so much!
Thank you Vito this is a great advice I have bought the fresh yeast on Amazon they are expensive but I used it for backing European fruit yeast cakes I had finally made my first Napoletana and from leftover dough I made the bread followed every thing from your recipes the pizza was delicious and bread is wonderful as well I use the polish it was thank you Vito
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature. Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Maestro, Surely all you have done is diluted the fresh yeast? It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment. Does the fresh yeast in the mixture actually replicate?
Thank you for taking the time to show us and I am one happy customer to know this as it is hard to get where I live. I am so glad I have come across your videos and I love your humour and your daughter is so sweet.
Thank you Thank you so much . In Sweden we Always use fresh yeast . Dry yest is so expencive and i bake a lot , I have a sour dough going onfor years , I did not no it was this easy to make fresh yeast . We have in Every store 2 kind of fresh yeast one for ordinari bread dough and One for sweet dough, I Will do both Thanks again
Vito!! Oh my gosh, thank you so much! I have learned so much from you since I found you about a month ago. Thank you for all of your teaching! Also, I hope you and your family are well, and staying happy and healthy!
This is the best pizza channel. I love Vito. Thank you for all your videos. Follow these steps: 1). Make sure da pizza is Soft & Kronchee "in the same time" 2). Use Fresh East 3). No Hair in the East Vito is the Best!
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
Hi Vito! I noticed you use 5-6 g of dry yeast whether with 5kg flour or 1kg. So, my question is: If I am making only one pizza (250g flour), how much yeast should I use?
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
Thankyou sir. You speak decently easy to understand. I can tell you are very passionate about the ingredients you prefer to use and I appreciate your efforts and what you have brought to us all.❤
Ciao Vito, I like your videos about the fresh yeast recipe, here in.our.country we have dry instant yeast is it also possible to make fresh.yeast from it?
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
i'm sorry, may i ask, for you to be able to make a new batch of fresh yeast, you took a little from the fresh yeast you have from the fridge, Question is, where did you get your fresh yeast initially, did you buy it somewhere? or is there a way to make fresh yeast from scratch? Thanks!
So can you use the yeast with added flour/water straight away after adding the flour/water or do you have to wait 24 hours with the yeast being in the fridge?
You've got incredible charisma and great pasticieri skills and knowledge typically Italiano 😂 love your videos, keep up the excellent content and good sense of humor! Grazie mille amico
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required. This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
I just found you and what a great tutorial Vito thank you..I hope you can put me straight on this please, if I use say 9 grams of dry active yeast but wish to try fresh yeast for the same recipe, do I use the same amount 9 grams of fresh also or less..if any one else could answer I would be much obliged.... Thanks very much..
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
Do you need to add molasses or sugar to it so it will begin to ferment when you go to use it? I've seen it where it gets molded in ice cube trays at 5g each and then frozen.
I have a question I am a Home Brew i usually culture up my own yeast to use in Beer. Could I use fresh yeast and cultured the same way by using fresh yeast bottled water and use in a flask on a stair plates and using spray malt to grow the yeast🍕
Making beer and wine at home, I was always left with spent yeast ( and cheap alcohol of course.. :) . I wonder if you added sugar to fresh yeast and water, could you make pizza yeast in this way? I assume this is how industrial yeast is made. Before industrial yeast, bakers would get their yeast from the local brewer (unless they were making sourdough). Perhaps you can try making yeast this way also!
I have thought about this same thing, being a home brewer myself. Fleischmann's yeast is Saccharomyces Cerevisiae, just like an Ale. Since there are so many varieties of Ale yeast, that would be an easy place to start. I also wonder if you could use Lager yeast (Saccharomyces Uvarum) and be able to ferment the dough longer in the fridge and get a different (cleaner) flavor profile. 🤔
This is great info! Thanks. Honestly though, with Vito’s method, you will never be able to maintain a pure strain of yeast. Eventually the natural yeast and bacteria from the flour you use to maintain your culture will eventually turn this into sourdough pizzas. This is why the brewers method might work better. However there is nothing wrong with sourdough pizza! It’s fantastic. You just have to take more care with the fermentation as too much bacteria/acid will break your dough strength.
Fantastic video Vito! Grazie I have 2 questions - 1. The yeast that I refresh every 10 days, how long can I repeat this action until the yeast losses strength? 2. Can I use this yeast to make any yeasted dough, such as Danish pastry, or breads?
For the first question the response is, when you feed it, it will last your whole life. There are bakeries that have yeast 150-200 years old. For the second question yes you can, why not?
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
Hi Vito, what do you think about making poolish but when you make the doug let it rest a couple of days on the fridge and then make the balls and let them rest before cooking?
You are the real thing! Taking care of kids while you are working in the kitchen, having things go wrong and fixing the problem, and teaching well. I am so glad I found your videos.
I 100% thought he was talking to a cat or dog , then he picks up a kid😜!
wasn't a fan of him letting the kid touch the food though.
Can’t believe it. So glad I happened by your channel. So many simple things have been lost from this generation. Knowledge is power and security. Your great! Thank you so much for making this so simple. Blessings to you and your family
is totally different for dry yeast wait for next video next week is going to be with dry yeast
can't wait, you are a legend!
please do so
Good, because I can't find anywhere that sells fresh yeast.
Thats the one ill be waiting for. I only have access to dry yeast
That was my next question il Maestro... how to make yeast from dry yeast.
Thanks love watching your videos.
Thanks a ton Vito for disclosing of making our own yeast as it really solved my problem of fresh yeast for ever. Thanks a lot
thank you so much! I just received my fresh yeast that I ordered on line,I have 3 small package of a total of 6 ounces ,I paid $ 42.00 ,yes that's right $42 ,and I thought no,I can't do that ,this is too much ,crazy,and I started looking around and found your video ,I m so happy ,thank you so much!
NOW NO MORE ISSUES WITH YEAST AFTER WATCHING THIS VIDEO!
don't forget to show us a photo of the final result 24h after .
nice video tks
Great PRO tip! Thanks for sharing and teaching!
So glad you could not find the east,now I will learn how to make it myself
don't forget the Y in Yeastttttt when you speak haha !!! thanks for the tip ;)
I’m posting it now on feed
Amazing l always prefer fresh yeast as it works better than a dried yeast and the flavour is amazing! Thank you
Thank you Vito this is a great advice I have bought the fresh yeast on Amazon they are expensive but I used it for backing European fruit yeast cakes I had finally made my first Napoletana and from leftover dough I made the bread followed every thing from your recipes the pizza was delicious and bread is wonderful as well I use the polish it was thank you Vito
From a Canadian who was raised using the metric system. The beauty of metric is it's simplicity. For this case 1 gram of water = 1 ml of water = 1 cc of water at room temperature.
Another tidbit is 1 calorie = the amount of energy required to increase 1 gram of water by 1 degree Celsius.
Absolutely!🇨🇦
Maestro,
Surely all you have done is diluted the fresh yeast?
It now has moisture and food so it will hopefully continue to live, but if you use 25gm from that mixture you have approx 1/4 of the actual yeast you expected. So it will just take longer to ferment.
Does the fresh yeast in the mixture actually replicate?
The yeast is a fungi. If it has food, it will start to multiply, so after 24 hours there will be more yeast cells in the mixture.
Julio Sanches but will 10g of vitos mix equal 10g fresh from the shop ?
After 24 hours it will become 100% all fresh yeast
If we keep it air tight and cold in the fridge and do not allow it to ferment, how will the yeast multiply?
@@MrFlamboyant it still will but slowly
Starter masa..crucial for SW Native American oven bread baked in a horno outdoors. Delicious bread.
Thank you for taking the time to show us and I am one happy customer to know this as it is hard to get where I live. I am so glad I have come across your videos and I love your humour and your daughter is so sweet.
Fantastic. I will try this. Very difficult to buy fresh yeast locally in England! Thank you!
Thank you Thank you so much . In Sweden we Always use fresh yeast . Dry yest is so expencive and i bake a lot , I have a sour dough going onfor
years , I did not no it was this easy to make fresh yeast . We have in Every store 2 kind of fresh yeast one for ordinari bread dough and One for sweet dough, I Will do both Thanks again
Vito!! Oh my gosh, thank you so much! I have learned so much from you since I found you about a month ago. Thank you for all of your teaching! Also, I hope you and your family are well, and staying happy and healthy!
This is the best pizza channel. I love Vito. Thank you for all your videos. Follow these steps:
1). Make sure da pizza is Soft & Kronchee "in the same time"
2). Use Fresh East
3). No Hair in the East
Vito is the Best!
It's better to choose bread flour or cake flour Maestro? Thanks
Hi Vito!! The new fresh yeast in fridge or freezer? expire ? Is necessary agrégate flour or water?tks
THIS GUY IS MY GURU, MAKE GREAT PIZZA AFTER WATCHING HIS VIDEOS, BLESS HIM
Here in Denmark yeast is a biproduct of "snaps" production , so we can get yeast many places
We only uses dry yeast as a second options
I would love to see the dough made from the fresh yeast!
me too
Thank u very much
There’s nothing like pizza, danishes, cakes but especially pastries made with fresh yeast
Most important thing to know:
"No Owls in the East!" - Vito 2020 😎
I am really into cooking and baking and maybe I will pursue it as my main careers....your enthusiasm encourages me more to do so...thank you vito
And for long-term storage, dehydrate your dough ball. It's what they did in the 18th century and before when yeast might be unavailable from the brewers.
Thank you so much
Can you please show us how to make the yeast itself from the start?
Thank you
Hi Vito! I noticed you use 5-6 g of dry yeast whether with 5kg flour or 1kg. So, my question is: If I am making only one pizza (250g flour), how much yeast should I use?
Vito?? Great question....how much yeast to grams flour....
2.2g x 25 to get the amount of yeast to flour.
Vito, I will think of you for yeast.
0000??? This is very technical VITO.
You funny.. write down the points vito.
Gracie Mille Vito. I am from Wales (UK) and that was really helpful in how to make yeast and more yeast, and that dance at the end of the video gets a 10 from me. I look forward to seeing your video on how to make bread using this yeast. Ciao! Steph
Do we also need a little bit of sugar to mix with the flour and water when Making
our fresh yeast ?
Thank you very much for this video. I tried to take out all the air and put it in the refrigerator straight away and yet, it doubled its volume. Is that a failed experiment?
I tried this a few years ago, worked well but after a while the natural yeast in the flour took over. I was thinking of culturing up the yeast in a sugar wash, like wine with an airlock :)
So you had a sour dough starter? A very small amount of baking soda can often reverse the sour dough but not for long. Personally I like sour dough breads so I keep a small amount. But freezing dry yeast in an airtight packet or jar will let you keep it for years past the BBD.
@@happygardener28 I love sourdough starter....I dry it when I want to have a back up supply.
@@happygardener28
Actually freezing can decrease the shelf life of some dry yeasts, so you may want to do some research before doing that. It might work for your typical dry yeast, but not all in my experience.
@@mddestin That is good to know, I have never had an issue with my bread yeast though. I don't plan to make wine, so I am probably ok in my circumstance as I prefer dry active to instant.
Not only did I learn from your video, I def had a few good laughs as well. Keep up the great work my friend!
Great 'yeast' tip, thanks. Occasionally, we make lots of bread. And having amount on hand is extremely helpful.
Thank you for teaching us everything !!
This is wonderful. Is there any non-wheat flour that I can use? I'm allergic to wheat gluten.
Thankyou sir. You speak decently easy to understand. I can tell you are very passionate about the ingredients you prefer to use and I appreciate your efforts and what you have brought to us all.❤
All your recipes are great made it for my family in quarantine they all loved it thanks 🙏
Ciao Vito, I like your videos about the fresh yeast recipe, here in.our.country we have dry instant yeast is it also possible to make fresh.yeast from it?
Hello from America Vito!! This is such an AWESOME AMAZING TIP THANK YOU!!!!
I make all the time now its great and the pizzas are always great thank vito
Wow from Japan thanks for teaching now what do I do with the yeast? How do I mix with bread flour?
Thank you Vito it's very difficult to get fresh yeast in India.very helpful is your video
Been a subscriber for a while, but just come across this video. Crazy how far you have come Mr 1m! Really handy video
My maestro (mentor) once told me they used something like a dough to make breads and other things(before dry yeast became available). They called it ghul. He said if it was kept with a fragrant fruit or vegetable it absorbed it's smell and would rot. It should be kept very tight. I searched for it on internet but couldn't find it. Now today I watched your video and all the Traits match what he told me.
Thanks Vito!
The Instant Yeast is what I'm looking forward to.
Seeya
I like your funny way of presenting things. I am a teacher and learning from you. Keep going 👌
Vito can I use this technique with YOUR HOMEMADE fresh yeast???
thank you so much. was looking for a way to keep on producing my own yeast. glad i found your channel. keep up the great work. molte grazie
Can you show how to do dry yeast as fresh yeast. Thanks. I have been wanting to learn this forever. Thank you
Nice. I also heard about making yeast out of flour, water and sugar and letting it for 1-2 days to cultivate. Is this possible?
Was just hoping that someone posts a video about this.....thank you so much I will surely use this
My mother told me the same. However, she added a teaspoon of sugar to the water yeast mixture first
i'm sorry, may i ask, for you to be able to make a new batch of fresh yeast, you took a little from the fresh yeast you have from the fridge, Question is, where did you get your fresh yeast initially, did you buy it somewhere? or is there
a way to make fresh yeast from scratch?
Thanks!
So can you use the yeast with added flour/water straight away after adding the flour/water or do you have to wait 24 hours with the yeast being in the fridge?
You've got incredible charisma and great pasticieri skills and knowledge typically Italiano 😂 love your videos, keep up the excellent content and good sense of humor! Grazie mille amico
Nearest we have to 00, in the UK, is Plain, if making cakes, or Strong white flour for bread, pizza and so on, where a crispy finish is required.
This vid is about feeding your yeast to ensure you have a constant and inexpensive supply.
Thanks a lot Vito, you are very nice and kind to tell and share all your secret
yes.. thank you, I didn't know this.; it's very helpful, And I liked your Presentation.
Is it possible to use all purpose flour? Or Rye flour? Thanks. Great video.
very informative master Vito, thanks for sharing
I just found you and what a great tutorial Vito thank you..I hope you can put me straight on this please, if I use say 9 grams of dry active yeast but wish to try fresh yeast for the same recipe, do I use the same amount 9 grams of fresh also or less..if any one else could answer I would be much obliged.... Thanks very much..
Vito can you make a larger batch and then you can freeze half?
Oh, I think is what my neighbor called "old dough". When she would pinch off about a golf ball size of dough from the pizza dough or bread she was making after the rise before shaping. Strange how you don't let it sit out and let it rise to give it a kick start on it to grow.
Do you need to add molasses or sugar to it so it will begin to ferment when you go to use it? I've seen it where it gets molded in ice cube trays at 5g each and then frozen.
You can do it with dry yeast.??
Yes next week
Grazie Vito, this was very enjoyable and great to learn how to make the yeast go further. Complimenti and Buona giornata. ❤️
Thank you Vito so much for the info on how to make fresh yeast
Is the water you use cold, warm or hot? Great video!!
The 0s are related to how fine the flour is milled; it has nothing to do with protein content! A long time ago, the "00" was called "Fior di farina."
What to use for my husband who cannot have gluten, then? Can I use rice or corn flour?
Can you cut the amoUnt you need say 4oz. And then freeze them & then take out 1-2 pieces at a time to use.
Vito, SUPERB!!! But, How to refresh our new yeast?!
It is the best recipe for a vegan! I can have my own yeast now :) Thank you! Thank you! Thank you!
I dont have electicity so no fridge,
Is it possible to save it room temperature whatever that temperatuur is ?
Fluctuations daily?
I have a question I am a Home Brew i usually culture up my own yeast to use in Beer. Could I use fresh yeast and cultured the same way by using fresh yeast bottled water and use in a flask on a stair plates and using spray malt to grow the yeast🍕
Making beer and wine at home, I was always left with spent yeast ( and cheap alcohol of course.. :) . I wonder if you added sugar to fresh yeast and water, could you make pizza yeast in this way? I assume this is how industrial yeast is made. Before industrial yeast, bakers would get their yeast from the local brewer (unless they were making sourdough). Perhaps you can try making yeast this way also!
I have thought about this same thing, being a home brewer myself. Fleischmann's yeast is Saccharomyces Cerevisiae, just like an Ale. Since there are so many varieties of Ale yeast, that would be an easy place to start. I also wonder if you could use Lager yeast (Saccharomyces Uvarum) and be able to ferment the dough longer in the fridge and get a different (cleaner) flavor profile. 🤔
This is great info! Thanks. Honestly though, with Vito’s method, you will never be able to maintain a pure strain of yeast. Eventually the natural yeast and bacteria from the flour you use to maintain your culture will eventually turn this into sourdough pizzas. This is why the brewers method might work better. However there is nothing wrong with sourdough pizza! It’s fantastic. You just have to take more care with the fermentation as too much bacteria/acid will break your dough strength.
Fantastic video Vito! Grazie
I have 2 questions - 1. The yeast that I refresh every 10 days, how long can I repeat this action until the yeast losses strength?
2. Can I use this yeast to make any yeasted dough, such as Danish pastry, or breads?
For the first question the response is, when you feed it, it will last your whole life. There are bakeries that have yeast 150-200 years old. For the second question yes you can, why not?
in Canada it is very, very difficult to buy real yeast. I remember my mother making 9 loaves of bread every week!!! I am glad it can be frozen! I make sourdough bread....can you make sourdough pizza dough that is fermented for 10 days?
This is an amazing trip I have to try it almost like thank you
Hi Vito, what do you think about making poolish but when you make the doug let it rest a couple of days on the fridge and then make the balls and let them rest before cooking?
thx, i will try because it's very difficult to find fresh yeast in France also
Ah bon ? Perso j'en ai toujours trouvé dans des Carrefour, vers les rayons patisserie / boulangerie, par cube d'environ 25g
Dans n'importequelle boulangerie on t'en vends.
Here in germany we cant buy yeast many weeks. Now the lookdown is slowly ending the yeast is back in the stores.
It will very helpful for me friend. Thanks for sharing.
Is it possible to keep generating fresh yeast from the same piece for years?
You never stop surprise, you really are a teacher, I will prove it!
If I don't have 00 flour. I will use the normal flour. How many hours it takes for fermentation?
Can you make a quick ready yeast starter with dry powder store yeast? Can you do a video on it?
What's the difference compared to sourdough starter?
Is no fermentation
Hello Vito, I tried this and after 24h in the fridge it smells a little bit like wine. Have I done anything wrong or is this normal?
This is great! Never thought about this. I do a lot of sourdough, so excited to use home grown yeat.
I know this may be a dumb question, but after 10 days, to make the new yeast, do you use a piece of the old yeast?
fantastic video. Thank you for the information. I'm looking forward to the instructions how to do this with dry yeast.
Thanks so much sir Vito
Vito makes cooking fun! Love the energetic style!
Thanks Vito😊such a great tip and really enjoyed your video and seeing you managing so well with your little girl. God bless you and your family! ❤️🙏
Restaurant Depot always has fresh yeast. Excellent video thanks for sharing it
Thank you I learned something useful
Hey Vito. Love your videos. i'd like to know how to make fresh yeast out of dry yeast to start! God Bless you man
I like your videos, every week a new surprise. I have to try this now.
grazie! è molto difficile trovare lievito fresco in America e sono così grato per il tuo consiglio
Thank you Vito I made as you did and my pizza and bread came out good 👍 keep smiling