Renato Bosco's mother yeast enters the library of mother yeast. Let's see what it is.
"I am proud that my Pasta Madre Viva becomes part of the Library of Mother Yeast, a magical place where the fascination of history and ancient techniques is combined with the most advanced technologies and scientific research ": this is the declaration of Renato Bosco, fresh from recognition, during the moment of delivery of the official certificate by Karl De Smedt, guardian of the Library of the Mother Yeast of Saint-Vith, in Belgium. In fact, in the world there is a library of mother yeast, a place where different types of this fascinating ingredient are collected and safeguarded. Each yeast, in fact, guarantees a unique result and can be preserved forever, provided that it lends itself due attention: new water and new flour from time to time and a fresh environment.
Number 108
Tagged with the number 108 in the "caveu" of the Library, the Pasta Madre Viva di Bosco was studied and analyzed by a team of scientists, who defined the exact composition in terms of microorganisms, lactic bacteria, yeast and degree of acidity. "Pizza is my insatiable energy, bread is the simplicity of memories, passion is my best part ": and in this philosophy intrtohe also obviously sees that of his living creation.
Long live Italy and live the mother yeast
In short, a victory for Italy, but also for the Mother Yeast, a micro-world of biodiversity. Renato Bosco obviously preserves his first mother dough (made with his master from Aosta Rolando Morandin), but over time he has elaborated the magic formula to produce it. At its first creation it also gave a name: live mother paste. And in fact its mother dough is definitely alive and vital and should be nourished every day, protected from heat and cold, cared for, loved.
More than a hundred varieties
THEto «Mother Yeast Library in the Center for Bread Flavor in Saint-Vith, in Belgium it was designed in 2013 by Puratos, a multinational Belgian company specialized in the supply of food products. THE'target it's that to preserve the biodiversity of yeast agents and know-how on the use of natural yeast in bakeries. The center contains a genuine collection of yeasts with different flavors and aromas from all over the world and guards the legacy of bakers and consumers all over the world in order to enhance and conserve it. Currently in this place of care and collection The types of yeast kept are more than one hundred (while initially there were 43), coming from all over the world and from the shops of the best masters. Each year the activity of the Saint-Vith Library focuses on a country or a region. And this year he looked in our direction.
The dilemma of the Annivoro
"The gathering of wild yeasts turned out to be easier than expected. The air is full of their spores, which are everywhere, and to capture them it is enough to provide them with a place to rest and something to eat. Not all species have the same taste, however, and therefore we must keep in mind the geography and the luck factor … I prepared a thick pappata of organic flour and spring water (because you have to avoid all those chemicals that could hurt the yeast) and I exposed it briefly on the sill of an open window. Then I closed it in an airtight container … ". So he writes Michael Pollan in his food writing bible, The omnivorous dilemma. Where, of course, there could not be a chapter on mother yeast, praise for the simple spontaneity of nature. Behind him there is a world, between the rediscovery of traditions and techniques to refresh our living creation.
Emanuela Di Pasqua,
February 2019
DISCOVER SALE & PEPE COOKING COURSES
This recipe has already been read 202 times!