Ruggeri - Dry Mother Yeast (200g) | Dried Wheat Sourdough with Yeast

This stuff is brilliant. It produces a great tasting loaf with a beautifully light crumb. It goes a long way if you experiment a little: I'd say use 25 g for an overnight rise in the fridge, perhaps even less. I got it going at room temperature for a couple of hours then covered and transferred to the fridge for another 6 hours. 50g gives you a quick sourdough style artisan bread in about 3.5 - 4 +hrs. Read the reviews, there are some very useful tips. I used my 'go to bread machine recipe': 300g strong malted seeded flour, 200g strong white, 1.5 tsp salt, 2 tbs light olive oil, 1tbs sugar, 50g of this 'yeast' and 320 ml water. It was all done on ,'Dough' setting until the dough doubled (about 2 hrs), check the window on the bread machine. Knock it down and give a it a quick knead, shape into a rectangle than roll up into a loaf from the shorter side. Make sure you pinch the seam well then put it seam down in a pan lined with baking paper (you need long flaps of paper on either side of the pan for an easier transition from the prooving pan into a hot Duch oven). Cover with cling film and leave it to double (30-45min) than bake in a preheated oven at 225 Celsius for about an hour. I also preheated a Dutch oven (any iron cast pot or Pyrex glass dish will do) for 30 mins before I put the loaf in. Score with sharp knife. Spray with water. Bake it with the lid on for 30min then lid off for another 30min. The bread looked and tasted amazing. Have it a go, you won't be disappointed. Happy Baking!.

I have to have a low carb diet but I'm allowed pizza once a week and I use white spelt flour with this ruggeri yeast. It is fabulous. No need to mess around with sourdough starters. I just use 10g of this stuff in 240g of white spelt with 58% hydration and 2% olive oil and 2% salt. I mix in my kenwood then allow it to rise for a few hours then put in the fridge for 2 - 3 days. The results are fantastic. I love this, ruggeri stuff.

Excellent quality product, worked amazingly and my bread and pizza bases tasted delicious and the texture came out resembling like a true artisan had baked it. So pleased, I’ve ordered 2 more!

This made a lovely loaf of bread. It was nothing like sour dough bread tastes though. Disappointing as I thought I had found a good way to make sourdough. But it was still a good normal tasting loaf of bread.

Ruggeri Italian Dry Mother Yeast enriched with lactobacillus is the best I have used, with clear instructions as to how much. Followed the bread recipe on the tin for my first trial using 500g Italian flour for Bread & Pasta. Easy to translate from Italian using google translator. My dough nearly doubled in size in less than 3 hours, using the residual heat method. Hoping this mother yeast-lactic bacteria combination is rendering healthier bread for my gut than standard industrial yeast. Even sourdough supermarket bread is full of allergens niwadays. I will know once I have consumed some, bloating or none?! Easy to use! Good yeast! Fast rise!

I’m Italian and I use this yeast to make pizza dough. I highly recommend it.

I have been trying to perfect my sourdough on and off for a couple of years without any real success. I prepared a new starter following guidelines from a respectable cook book but bought this as a backup in case of failure. My starter was working but I thought I’d try a few spoonfuls of this to help it along. And it did! My starter was soon as lively as ever and smelling delicious - ready for baking. After a couple of bakes that turned out OK (water content needing tweaking a bit) my latest loaf turned out absolutely amazing!! Beautiful crispy crust and soft, slightly chewy texture. It had a mild sour flavour, not too overpowering. My starter is about a month old and in great condition - I store it in the fridge if I’m not baking for a week or so and revive it with flour and a teaspoon of Pasta Madre. Highly recommended.

Excellent will buy again