FAQ's EVA

EVA - LIEVITO MADRE NATURAL YEAST

EVA Lievito Madre is certified organic and 100% pure. It is particularly suitable for bread requiring long and natural levitation. If you want to utilise the properties of natural yeast in its original form, with our EVA – Lievito Madre, you can rely on its active microorganisms and produce 100% natural baked goods.

GENERAL QUESTIONS

WHAT IS LIEVITO MADRE?

Lievito Madre is a gentle natural yeast obtained by mixing flour and water. With subsequent spontaneous fermentation, wild yeast and lactic acid bacteria develop. Compared to the classic sourdough made from rye flour, Lievito Madre is a delicate wheat natural yeast in which strong yeast activity prevails.

WHO IS EVA?

Persuasive, with its unique taste qualities, this is why we decided to name our Lievito Madre after the mother of all mothers, EVA. EVA Lievito Madre is certified organic and 100% pure. It is particularly suitable for bread requiring long and natural levitation. With its gentle drying process, we are able to dry our Lievito Madre in such a way that there is absolutely no reason to envy the fresh variety. If you want to utilise the properties of natural yeast in its original form, with our EVA – Lievito Madre, you can rely on its active microorganisms and produce 100% natural baked goods.

DISCOVER EVA

WHAT IS THE DIFFERENCE COMPARED TO CONVENTIONAL FRESH YEAST?

Lievito Madre consists mostly of various yeasts and, to a lesser extent, lactic acid bacteria. These microorganisms work naturally and, therefore, more slowly. Baked goods made with EVA require longer levitation times than those made with conventional yeast.

WHAT ARE THE ADVANTAGES OF LIEVITO MADRE??

Lievito Madre natural yeast produces a finished product that has a soft crumb and large honeycomb texture. It also stays fresh longer. Products with Lievito Madre are very digestible and also suitable for people who do not tolerate yeast.

CAN YOU USE LIEVITO MADRE FOR ALL TYPES OF DOUGH?

Our EVA Mother Yeast is particularly suitable for long-fermenting bread doughs.

IS IS NECESSARY TO REFRESH THE LIEVITO MADRE?

No, our lievito madre natural yeast 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 higher temperatures 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 EVA LIEVITO MADRE BE LEFT TO RISE?

Our EVA Lievito Madre is 100% natural yeast. As with all good things, natural yeast needs time to develop in the proper way. Therefore, you should allow approximately 13-16 hours for the dough to rise, at a temperature of about 25-27°C (NOTE: make sure the temperature is kept constant!).

TEMPERATURE

AT WHAT TEMPERATURE SHOULD THE WATER BE?

In order to meet the leavening time of 15 hours, the water must have a temperature of 24-26°C.

AT WHAT TEMPERATURE SHOULD THE DOUGH BE LEFT TO RISE?

The optimum temperature is 26-28°C. It is left to rise for about 15 hours or until the dough doubles in volume.

STORAGE

HOW SHOULD LIEVITO MADRE BE STORED CORRECTLY?

Once opened, it will keep for about 2 to 3 weeks in the fridge, protected from the air (e.g in glass jar with screw cap).

CAN LIEVITO MADRE BE FROZEN?

EVA Lievito Madre is 100% natural and therefore, cannot cannot be frozen.

TIPS

WHAT IS THE CORRECT QUANTITY FOR MY DOUGH?

35g for 500g of flour. For heavier doughs containing butter or eggs, the quantity should be increased.

CAN LIEVITO MADRE NATURAL YEAST BE MULTIPLIED?

Our EVA Lievito Madre is certified organic and 100% natural yeast. 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 EVA Lievito Madre at home, 'something' may develop, but we cannot guarantee the success of the baking preparations. This is why we recommend using EVA 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 10% yeast in the biga, taking into account the quantity of flour.

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

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