It 'a long time I had in mind a post that clarified a bit' what exactly is the natural yeast, and how, today, really really rare to find a naturally raised product. So I will try, once and for all, to explain in a concise and certainly in a very simple way what is the leaven, the yeast what and why when you find written "natural yeast" in reality is nothing but yeast or so. I apologize in advance for those who know more about me as a great expert in food technology: just consider it the work of a fan who does leaven his job.
THE YEAST OR BREWER'S YEAST OR YEAST COMPRESSED
The vast majority of leavened products is made with this type of yeast. Called yeast because it is il prodotto di scarto della realizzazione, per appunto, della birra o del wiskey. E' formato, per lo più, da cellule di Saccharomyces Cerevisiae. Queste cellule vivono in maniera molto semplice, nutrendosi di diversi zuccheri ma non di MALTOSIO (ciò sarà in seguito molto importante). Come prodotto di scarto da alcol e anidride carbonica (è quella che fa gonfiare il lievito soprattutto in forno) ma non si moltiplicano. Vivono bene in ambienti acidi e la maggior parte dei produttori lo denominano in etichetta con il nome "lievito naturale" compiendo, come vedremo, un grossolano errore (se errore possiamo chiamarlo...).
IL LIEVITO NATURALE O ACIDO, O LIEVITO NOSTRANO O CAPOLIEVITO
It 's a mixture of wheat and other grains are often left to rise naturally derived from previous work so that it can contain within it a real microflora of yeasts and lactobacilli (ie, lactic acid bacteria). And 'here's the point: unlike yeast, the yeast is a real living being able to eat everything: sugar, fats and proteins present in the dough (which is bread, or slices bread, or cake, and so on). This not only allows better preservation of the product, but an explosion of flavor, softer in time and without a doubt unparalleled digestibility (Remember that the yeast maltose even touched? Here, the yeast makes it easy too!). It 's a real living being: it must be mixed with flour and water every day and kept under conditions of temperature and acidity and well defined. Moreover, every natural yeast is different, because it also feeds the air around him thus developing fragrances are always different. In short, each of a sourdough baker, is a "unique and inimitable.
the legislative gap EI dodger ...
There is no legal definition of natural yeast. Indeed, this is a sourdough toghether and nothing more. This allows most of the producers of bread sticks, bread, toast of fine words on the label of "natural yeast" when in reality we are facing only to the acidification of the dough and nothing more. There's no softness, there is greater conservation, there is a greater digestibility of the product and there is also greater sacrifice by the manufacturer. Recently came up with yeast powder. But even in this case, have been scientifically proven and published in a document of ' AITA that these "natural yeast powder" do not have the typical microflora of sourdough true. Consequently, there is a blatant fraud for the consumer thinks of buying a product with natural yeast when in fact there is not even the shadow.
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