FAQ's ADAM

ADAM - LIEVITO MADRE WITH DRY YEAST

ADAM is our Lievito Madre that also contains a percentage of dry yeast. It is a perfect substitute for classic fresh yeast. ADAM is a quick alternative for people who enjoy the benefits of lievito madre but do not have much time for leavening. The rising time is about 1.5-2 hours at room temperature.

GENERAL QUESTIONS

WHAT IS LIEVITO MADRE?

Lievito Madre, also called natural yeast, is a natural delicate sourdough obtained by mixing wheat flour and water. With subsequent spontaneous fermentation, wild yeast and lactic acid bacteria develop there.

WHO IS ADAM?

ADAM is our Lievito Madre that also contains a percentage of dry yeast. It is a perfect substitute for classic fresh yeast. ADAM is a quick alternative for people who enjoy the benefits of lievito madre but do not have much time for leavening. The rising time is about 1.5-2 hours at room temperature.

DISCOVER ADAM

HOW DO I SUBSTITUTE FRESH YEAST IN MY RECIPE?

Follow your recipe and substitute the fresh yeast with the following proportions:

1g lievito madre = 2 g ADAM
1g dried yeast = 1.5 g ADAM

WHAT ARE THE ADVANTAGES OF LIEVITO MADRE??

ADAM Lievito Madre makes baked goods soft and light and produces an optimal dough structure.

CAN YOU USE LIEVITO MADRE FOR ALL TYPES OF DOUGH?

Yes, our Lievito Madre can be used in all types of recipes.

IS IS NECESSARY TO REFRESH ADAM LIEVITO MADRE?

No, our ADAM Lievito Madre can be used directly just as it is.

WHAT IS THE DIFFERENCE BETWEEN LIEVITO MADRE NATURAL YEAST AND SOURDOUGH?

Lievito Madre natural yeast generally consists of wheat flour and has a solid consistency (flour and water in a 2:1 ratio). It is produced at a higher temperature and therefore, mainly lactic acid bacteria develop (delicate taste). Sourdough generally consists of rye flour and has a more liquid consistency (flour and water in a 1:1 ratio). It is produced at lower temperatures and therefore, mainly acetic bacteria develop (acidic taste).

LEAVENING

FOR HOW LONG SHOULD THE DOUGH WITH ADAM LIEVITO MADRE BE LEFT TO RISE?

ADAM Lievito Madre also contains dried yeast therefore, the leavening time is approximately 2 hours at room temperature.

CAN ADAM LIEVITO MADRE ALSO BE USED WITH LONGER LEAVENING TIMES?

For longer levitation in the refrigerator (4°C) of approx. 24 hours, we recommend using 10-20g ADAM per 500 g flour.

TEMPERATURE

AT WHAT TEMPERATURE SHOULD THE DOUGH BE LEFT TO RISE?

The optimum temperature is 24-26°C. It is left to rise for about 2 hours or until the dough doubles in volume.

WHAT TEMPERATURE SHOULD THE WATER BE?

In order to meet the 2-hour rising time, the water must be at a temperature of 24-26°C .

CAN I ALSO PUT THE DOUGH IN THE FRIDGE?

Yes, if you want to extend the rising time, we recommend putting the dough in the fridge only after leaving it at room temperature for 1-2 hours for fermentation to start. At lower temperatures the fermentation process slows down and the rising time is lengthened.

STORAGE

HOW SHOULD LIEVITO MADRE BE STORED CORRECTLY?

Once opened, it will keep for about 5 weeks in the fridge, protected from the air (e.g in glass jar with screw cap).

CAN LIEVITO MADRE BE FROZEN?

ADAM Lievito Madre can be frozen for up to 3 months. Since it contains dry yeast, it does not lose its leavening power. Caution! Only freeze in a sealed bag.

THE RIGHT QUANTITY

WHAT IS THE CORRECT QUANTITY FOR MY DOUGH WITH A LEAVENING TIME OF APPROX. 2-3 HOURS??

For a leavening time of approx. 2-3 hours, 35 g for 500 g flour is sufficient. For heavier doughs containing butter or eggs, the amount is 40g per 500g of flour.

HOW TO REPLACE BAKER'S YEAST WITH ADAM?

1 g fresh yeast = 2 g ADAM

1 g dry yeast = 1,5 g ADAM

WHAT QUANTITY DO I USE FOR A LONG LEAVENING?

For a long leavening in the frigde (approx. 4°C) for about 24 hours, we recommend 10-20 g ADAM per 500 g flour.

TIPS

CAN LIEVITO MADRE NATURAL YEAST BE MULTIPLIED?

We multiply our Lievito Madre in an ideal protected environment, using top-quality raw materials, controlling hygiene, time and temperature with great precision. This is the only way to ensure a healthy and balanced growth of microorganisms, which are then analysed and tested daily in our laboratories. These tests cannot be carried out at home and it is therefore not possible to check which organisms develop in the substrate under different conditions. If water and flour are added to our Lievito Madre at home, 'something' may develop, but we cannot guarantee the success of the baking preparations. This is why we recommend using our Lievito Madre directly for mixing and not for multiplication

WHAT SHOULD I DO IF THE DOUGH DOES NOT DOUBLE IN VOLUME?

Place the dough near a heat source, e.g. in a bain-marie in a container with hot water or in a switched-off oven where only the light is on. The temperature, however, must not exceed 32°C.

WHAT IF THE RECIPE REQUIRES A BIGA?

We recommend using 2-5% yeast in the biga, taking into account the quantity of flour. The quantity will depend of the levitation time.

IF THE DOUGH IS LEFT TO REST FOR LONGER THAN REQUIRED, SHOULD THE QUANTITY OF LIEVITO MADRE BE REDUCED?

If ADAM lievito madre is used for a dough with a long resting time, the amount of yeast must be reduced accordingly, also depending on the subsequent rising time.

CAN I USE LIEVITO MADRE FOR A 1:1 STARTER?

See quantities above. Lievito Madre quantities are based on the quantity of flour.