CRISCITO OR NATURAL YEAST: what it is and how to prepare it, ancient grandma’s recipe, without brewer’s yeast, how to prepare yeast for sweet and savory dishes quickly.
Criscito is often confused with sourdough and, even worse, with old dough, but it is neither of these. It is a natural yeast activated differently.
After research among friends and on the web, I managed to find the true criscito recipe to prepare the famous Neapolitan casatiello, but it’s good for many other preparations.
This yeast is the ancient yeast that our grandmothers or even earlier, much earlier our distant ancestors used, being the first known leavening agent.
It is nothing more than a dough of flour and water with a pinch of salt. In fact, according to research, yeast originates from the ammonium contained in salt.
Flour with warm water, at a temperature below 113°F, and salt begin to form the bacteria that then create the yeast necessary for baking.
Even if you just mix water and flour, you will get yeast. Simply leave this mixture in the air for bacteria to attack it within 48 hours.
The question is reasonable, do bacteria harm? Apparently not.
The first to create yeasts were, yes, the Egyptians. By letting a flour and water dough rest, probably by accident, they noticed its movement.
Therefore, it’s easy to prepare criscito. The challenge is keeping it alive if it’s not fed.
Join me in the kitchen today for the TRUE CRISCITO recipe!
ONLY ON ARTE IN CUCINA
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 5
- Cuisine: Italian
Ingredients
- 7 oz all-purpose flour
- 1/2 cup water
- 1 pinch salt
- 1 1/2 tsp honey (optional)
Preparation
Pour the flour into a bowl with a pinch of salt, add lukewarm water, ensuring it is not hot, the temperature should not exceed 113°F
Knead the ingredients well to form a ball, let it rest in a sealed container for 48 hours. (in the photo, yeast after 48 hours) at room temperature.
After the time has passed, you’ll notice that your mixture has taken on a grayish color and slightly unpleasant odor, which is normal. Weigh it and refresh it.
(in the photo yeast after 48 hours, active)
Add as much flour as the total weight of the dough and half the weight of water. For example, if the dough weighs 200 g, add 200 g of flour and 100 ml of water.
Essentially, proceed as with sourdough starter, letting it rest for 12 hours at room temperature. (in the photo, yeast doubled with the 12-hour refreshment, about 3 days from its creation)
After 12 hours, perform another refreshment, then another after 12 hours, and one more. Essentially, you need to refresh it 3 times morning and evening before using it.
(stored at room temperature)
The criscito must be refreshed based on the quantity of casatiellos you need to make. For example, if you need to make one casatiello of 500 g, you need 100 g of criscito, and can use it after 3 refreshments.
If you need to make more casatiellos, you need to adjust the quantity of criscito accordingly and proceed with the refreshments until you have the quantity you need.
The criscito must always be fed; otherwise, it loses strength. If that happens, as it did with me, refresh it again for 3 times.
Find the SWEET Neapolitan casatiello here
Honey is optional; I didn’t use it, but you can add it from the start or in subsequent refreshments to soften the sour taste.
When not in use, store it in the fridge.
Criscito or Natural Yeast: What It Is and How to Prepare It
Recipe from grandma, no brewer’s yeast, how to prepare yeast. Note: criscito must be kept active until use. Refresh it morning and evening, discarding the part you don’t need.
RECIPE ONLY ON ARTE IN CUCINA after careful research, readings, and studies of yeasts.
