Tag: Yeast

Pancakes without yeast: the recipe to make them soft – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

It is possible to prepare gods pancakes without yeast perfectly tall and soft? If you want to have pancakes for breakfast, but you have run out of baking powder, you can follow two paths: replace the baking powder with bicarbonate or use the egg intelligently. Let’s get into the details right away!

Yeast-free pancakes

The secret to preparing excellent yeast-free pancakes are egg whites, which will help you obtain a very soft consistency. The trick is to whip the egg whites until stiff: to do it correctly, you must first use the eggs room temperature and then perfectly separate the egg white from the yolk, which would prevent it from whipping properly.

Ingredients350 ml milk 300 g flour 3 eggs 1 tablespoon sugar

MethodTo prepare pancakes without yeast, start by sifting the flour into a bowl, to which you can then add a spoonful of sugar.

Separate the egg whites from the yolks, making sure that no trace of yolk remains. Start whipping the egg whites at a lower speed, gradually increasing the speed until you obtain a frothy and very firm consistency.

Mix the egg yolks with the milk using a hand whisk and add the mixture to the dry ingredients, mixing them evenly, avoiding creating lumps. Add the whipped egg whites to the mixture, a little at a time, mixing delicately with a spatula, from bottom to top, being careful not to let them fall apart. You should obtain a smooth and consistent dough.

Grease a non-stick pan with a knob of butter and heat it. Pour a ladle of batter and cook on medium heat for 40-50 seconds. When small bubbles appear on the surface, it will be time to flip the pancakes and cook them for about 20 seconds on the other side. All you have to do is choose how to serve them: maple syrup or spreads?

Pancakes: how to replace yeast

To prepare pancakes without yeast using instead bicarbonate, it is not enough to simply replace the two ingredients. Alone bicarbonate does not have a leavening power, but must be combined with an acidic ingredient. By using lemon juice you will be able to trigger the leavening process. To replace a classic 16 gram sachet of baking powder, you will have to use 6 grams of bicarbonate, which will be mixed with the flour, and 35 ml of lemon juice, which will be added to the liquid part instead.


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Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer – Italian cuisine reinvented by Gordon Ramsay

Recipe Apulian Pettole with Taggiasca olives and anchovies, the Christmas appetizer

The breasts they are a typical Apulian appetizer that is cooked all year round, but which are traditionally prepared on the occasion of the holidays between November and December, San Martino, the Immaculate Conception and Christmas Eve. They are also called pittule and they are fried balls of leavened dough.

As well as in Puglia they are also widespread in Basilicata, Campania, Calabria and can be done in savory or sweet version depending on the ingredients that are added to the mixture water and flour.

Here we offer you the recipe made by four hands by Sara Foschinithe manager of our editorial kitchen, of Neapolitan origins, and Paolo Bussolinoa veterinarian from Turin with origins from Puglia and Campania, two friends who cooked their festive dishes with some special ingredients, in this case Taggiasca olives and anchovies.

The yeast library really exists and is located in Belgium – Italian Cuisine

Over 125 specimens from all over the world are kept in the spaces of the Center for Bread Flavor in Puratos. Here's how to visit them also in a virtual way

Not only cinema, science and contemporary art: also his majesty the sourdough – for someone challenging, for others faithful companion of this long quarantine – it can boast its very own museum. Or rather, a kind of library, at times similar to a bank, created and managed by Puratos, an international company active in the bakery, pastry and chocolate sector: the space in question is located inside the Center for Bread Flavor of Sankt Vith, a Belgian town of 9 thousand inhabitants on the border with Germany, and collects over 125 types of mother yeasts from 25 countries of the world.

Photo: Puratos.

The mother yeast library

It all began in 2013, when Puratos was contacted by a Syrian baker who asked for a sort of "political asylum" for his beloved mother yeast: his children, heirs of the family business specializing in chickpea flour biscuits, decided to replace it with a less demanding industrial yeast, but he still wants to leave a tangible trace of his precious baking ally to the world. This is where it enters the scene Karl De Smedt, a real guru of the topic, who decides to start the project of the Library of the Mother Yeast. «Traveling around the world, Karl De Smedt had already been able to discover how different the mother yeasts of the different geographical areas were, says Laura Cafasso, digital marketing & communication specialist of Puratos Italia. "Hence the decision to launch the initiative on the web Quest for Sourdough: through this portal, each baker would have had the opportunity to apply for his own mother yeast for a permanent place in the archive that Puratos was building in Belgium. Something very similar to the Seed Bank of Svalbard, in Norway, where the most precious specimens of seeds are kept to be protected and passed on to future generations .
The applications made through the web platform were thus examined by De Smedt and the company's experts: each selected mother yeast, because judged as badge of a production worthy of recognition, was thus taken through a special kit, properly analyzed and therefore inserted within the library, complete with an identification number and entrance ceremony. To date, all the natural yeasts present in the Sankt Vith complex are kept in optimal conditions in refrigerators at 4 ° C, and are regularly refreshed with the original flour with which they were produced, to recreate the original conditions of the bakery. Without any alteration from their original version.

Photo: Puratos.

The stories inside the yeast

The very first mother yeast to enter the Belgian library was an Italian specimen. Pugliese, to be precise, used for the preparation of the famous Altamura bread and fed with durum wheat flour. But the stories enclosed in the Sankt Vith refrigerators are really the most disparate, as also tells the New York Times: there is the number 100, Japanese, produced from rice sake; or the number 72, Mexican, constantly fed with an egg, lime and beer mix. But we also find a very original Canadian mother yeast, 106, coming directly from the end of the nineteenth century and from the stories of those gold miners who traveled around the North American continent armed only with hope and some supplies of subsistence. In short, the specimens preserved in the Biblioteca del Lievito Madre in Puratos are presented to all intents and purposes as an album in jars straddling history and traditions. "Our space can obviously be visited in person, by contacting the company and agreeing on an appointment, but at the moment, due to the health emergency, everything is postponed", continues Laura Cafasso. «For all fans who in recent weeks would like to deepen their knowledge, however, one is available virtual tour very detailed, with numerous testimonials and various video contributions . A precious way, in short, to expand the skills learned during this quarantine spent between ovens and stoves, which has seen us all – at least once – proudly wearing the baker's apron.

Photo: Puratos.

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