Molino Rossetto Instant Rapid-Rise Dry Yeast for Baking Bread, Cake, Pizza Dough Crust, All Natural Mother Yeast for Bread Machine. Superior to Active Dry - 3.5 oz - Pack of 1

This is my go to test option for teasers breads. The taste is chef’s kiss! And it lasted me so much longer than American yeast. The quality is great.

This is fabulous yeast. It is not regular commercial yeast. I use it as dry yeast too, but since its semi- wild it made an outstanding mother yeast for a sourdough starter culture. This yeast has a creamy, low acetic acid smell and taste as a natural liquid levain. It rises strong and reliably, and my starter makes beautiful French bread. I've used It as dry yeast with perfect results in croissants. This quickly became my favorite yeast. As long as I'm baking, this yeast will be my first choice. I can't say enough good things about it.

I am Italian, I have been making mother yeast since ever and I know the smell of the mother yeast. This is not mother yeast, it is made from a one-celled fungus called Saccharomyces cerevisiae. With the name of "dried mother yeast " they simply and purposely confuse people to buy a product that is not the yeast used to make “Mother dough”. The real Mother yeast is made by many different celled fungus and the smell is beautiful, nothing to do with this one.

So making homemade bread in colorado in the foothills of the rockies at 5900' elevation I have had some really great thoughts go flat lol. So, wasn't expecting this would work out. But it did. The directions even translated are how to make the "poolish" or activate this yeast. The difference between this and the yeast most commonly at the store is that it is inactive dry yeast not active like most folks are accustomed too. Honestly the flavor makes it worth the extra step to activate. like yogurt culture, once you have going, you can save some in the fridge and you have bread as long as you have flour and water (this strain likes milk too :)). This was my first experiment with not using instant, dry active yeast and it was well worth the extra step. It made such good bread! I mostly followed this a recipe at website called tavolamediterranea called italian-country-bread-made-with-starter-pasta-madre. If I can do it anyone can.

This "mother yeast" is the Italian equivalent of sourdough, but it comes without the need to keep a sourdough starter. You can store the yeast in your fridge without any feeding, or the need to use it regularly. The resulting bread is delightful with a sourdough tang that is distinctive but not overwhelming. The bread is about as dense as my other homemade breads, so denser than store-bought sourdough. It also has a nice crust. You don't need to speak Italian to pick out the main points of the provided directions, but here they are in English: BREAD (made by hand) Ingredients: 500 g bread flour, 35 g mother yeast, 15 g salt, 10 g sugar, 300 ml water (at room temperature) Mix the flour with the salt and sugar, add the yeast and knead in the water until you have a dough that is smooth and homogeneous. Let the dough rise in a warm place covered with a damp dish towel for about two hours or until it has doubled in size. Form the dough in the desired shape on an oven sheet or container and return it to your warm spot to rise for an additional 30 or 40 minutes, still covered with a damp towel. Preheat the oven to 400° F (200° C) and bake the loaf for 20 to 30 minutes. The baking time depends on the dimensions of the loaf you choose. We suggest putting a pan of water in the oven during baking to create appropriate humidity. I follow the directions, usually using half whole wheat and half all purpose flour. My loaf pan takes a recipe that is 20% more than the one given on the package (extra 100 g flour and everything else scaled, too). I typically allow 50% more rising time and a little more than 30 minutes to bake. The only drawback is that this yeast is frightfully expensive. Notice that the recipe calls for 35 g of yeast; that's roughly 4 packets of ordinary bread yeast, and just over a third of one of the two packets in this product. (Amazon sells single packets, too.) If the price were less, I would make this bread more . . .

I have just baked my first loaf of bread using this yeast and I like the results. A very nice loaf. Of course having only used it once, my impressions are very subjective, but I feel like the yeast flavor is nice and mild - with less of that ‘beery’ note that Flieshmans et al gives. My other impression is that this yeast may be slower to rise than the typical quick yeasts one gets at the grocery store, but the weather here didn’t give ideal rising temperatures and I completely forgot the “proof” setting on my oven. In any case, I’m very pleased with my initial results, and I think you will be too.

First off, this is a mix of dry yeast and flour, not just yeast. It took me a second to grasp this. I’m not certain if it’s labeled that way, just a heads up. I’ve made a few different types of bread and pizza dough with it. It’s a slower acting rise than I’m used to, but the end product was a delicious bread and dough. It reacted well to wet doughs(I went up to 77% on a sour dough) and dryer doughs as well. My neighbor said the honey wheat bread I gave him was the best bread he’d ever eaten. 100% recommended.

Ingredients= Flour and enriched commercial yeast. (Sach. cerv.) - Mother yeast is supposed to be a sustainable culture from which one can make bread on a daily basis - not enriched flour with cheap bread yeast in it... It should be an experience somewhere between plain bread and sourdough... but no... Predictably, worked well once - then when cultured for another go, it gradually disappointed. Ah well... perhaps there is an explanation, other than expiration date (close, but should have been ok...) Studying the ad copy, you either get an Italian or US labeled product. Some reviewers got one, some the other - and many close to expiry to boot. They describe the US labeled product has commercial yeast and flour, but the Italian labeled product has something other than plain commercial yeast... YMMV - but we gambled and lost, for sure.

Ottimo , ho fatto una Pizza con farina integrale e questo lievito madre, il risultato è buono a dire poco :)

Prodotto a me gia' noto, senz'altro di qualità. Usato per fare il pane con il sapore tipico (acidulo) del lievito madre.

Ottimo rapporto qualità/prezzo.

ottimo, riesco conservando un pezzo di impasto a produrre almeno 15 giorni di lievitati (tutti i giorni) con una confezione ci faccio un paio di mesi senza lo sbattimento di allevare il lievito madre come un cucciolo di unicorno

Ho provato ad utilizzarlo per realizzare panettoni con biga, con risultati poco soddisfacenti. Adatto per lievitazioni di breve e media lunghezza, pozze, focacce e pane.