Beer Yeast 

Preparing the classic brewer's yeast is simple and economical. 

Ingredients:

• Unfiltered and unpasteurized beer 110mL 
• Sugar 2 spoons
• Flour type 0 100g

Tools:

• a glass container with lid
• a spoonful
• a spatula

Procedure:

In a glass container we put 100g of sifted flour and 2 tablespoons of sugar and mix together adding a little at a time the beer until obtaining a soft and homogeneous dough. Cover with film and let it rest for 24 hours in a warm place 20-25°C. After the resting time, we check that the volume of the dough has increased and that the rising bubbles are present. At this point the yeast is ready to be used.

Tips:

• Brewer's yeast is ideal for making bread and pizza but not for dough containing butter and egg. For complex doughs I advise you to use the mother dough.

• Use a good non-filtered and unpasteurized craft beer that contains the residue that settles on the bottom of the bottle. This residue is in fact rich in yeasts that are important for the production of beer yeast. I used a dark craft beer with hints of oak and licorice, produced in the brewery of my dear friend Ulysses! 

• For every 500g of flour I suggest to use about 15g of yeast; with such a small dose the leavening time will be longer but we will have a more digestible bakery.

• The homemade brewer's yeast can be stored in the fridge, in a glass jar with lid, for 24 hours.

• If the first time the yeast doesn't grow or deflate, don't get discouraged and try again!