Caputo Ancient Mother Yeast - Criscito di Casa Caputo (1000g - 2.2 Lb)

Great thanks

I love Caputo!!

As described, Caputo always is a guaranteed brand

Bit overpriced but then most Mulino Caputo products are - you substitute 3g per 100g of flour so 4 pizzas only need 30g of this product - so it is very economical. It really adds an extra crunch to the pizzas. If you are a budding Pizzaiolo then you cannot be serious unless you include this ingredient.

..to make their pizza so light and airy. You notice the difference straight away. Pizza dough becomes so elastic and easy to work with. It's a major pizza power up.

I’ve been perfecting my pizza recipe(s) for 35 years or so. This criscito raises your dough game to the next level, making it stretchier, better aerated and easier to shape.

I had to return it as it was damaged

For years I have used Finestra Sul Cielo Masa madre con levadura as "mother yeast" in my sourdough white bread, it was actually superior to home made regularly fed starter culture. Unfortunately this product is now unavailable, so I am searching for replacement. The Caputo Ancient Mother Yeast seemed similar, so I bought some to try. Note: I use a three day batch fermentation at 4C. The Caputo mother yeast produced a bland flavoured loaf with tough crumb, there was no acidity, and none of the deep flavour I routinely obtained with the Finestra product. I will not be using Caputo again. The closest to a replacement for the Finestra yeast I have found is currently Naturkraft Lievito Madre Essiccato. This produces some acidity and flavour, but still far short of the Finestra product, the crumb is also slightly grey coloured and slightly tough. I am continuing my search.