MOLD FOR BREAD YEAST, STAMPO PER PANETTO LIEVITO DI BIRRA

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In this period of coronavirus, finding brewer's yeast is extremely challenging, but you can easily reproduce it with water and flour. Start with a 25-gram loaf, then add 25 grams of water and 60 grams of all-purpose flour. Melt the loaf in the water, and finally add the flour. After a day in the fridge, the yeast will be ready for use. To create the dough, take 25 grams of it and place it in a template or mold. Press down on it to compact the dough. Having this dough on hand is very useful because you can easily portion it out into smaller weights that are submultiples of the original amount. For example, if you divide it in half, you'll have two blocks weighing 12.5 grams each. If you divide these four ways, you'll end up with just over 6 grams per block. Alternatively, you can divide the dough into five equal parts to obtain blocks of 5 grams each. When you divide these blocks into five again, you'll be left with small pieces weighing just 1 gram each.