Difference MakersThe Advertising spot above is reserved for companies,people and organizations that are making a difference in the Italian and Italian American communities. It's a free spot and changes periodically. Are you making a difference? Contact me. | Someone Pass the Yeast?When my mother was growing up in Calabria most families made their own bread because they simply couldn’t afford to buy it. What they also did was share yeast in a very creative way. After making the dough,they would put a small piece aside (that already included yeast) and they would use it to make the next batch of bread. 
They would also share this “yeast dough” with neighbors and friends that were making bread and retrieve it from whoever last made bread to continue the process. The small piece of dough was placed in a bowl and covered until someone asked for it. It often formed a hard outer shell but the inside was soft and could be added to a new batch of dough. 
A great way to save money during tough times.  Leave a Reply | Heading to Calabria? Need a travel consultant,place to stay or some great ideas for what to do? Contact Bella Vita Travel Consulting in Catanzaro. | Joe Maruca welcomes you to Italyville where he writes and rants about growing up Italian in Massachusetts,his experiences living and working in Bologna,visits to the family's Olive farm in Calabria and everything along the way. In America we're considered Italian,in Italy we've become Americani... but we're always at home in Italyville. Italyville.com All Content,graphics and photos on Italyville.com are property of Italyville.com unless otherwise noted and can not be used without permission. All rights reserved. |
I love not only the thrifty aspect of this,but the friendliness and the tradition of passing it on. I’ll bet it attains a great taste by aging it too.
I am totally yeast-challenged. In fact,it’s become a running joke in my family. How sad is that?
Oh,lievito madre!
Cheers!!!
Fond memories. I always say I will do this in the winter –when I bake bread regularly and (sigh) don’t.
Nice,Joe. It reminds me of those “friendship”cakes.
Most traditions start from need and neighborliness,and through to the professionals I think. It seems that most artisan bakers or at least tradtional European style bakers will use a b piece of old dough to get that chewy rich texture that you just can’t replicate without a biga,levain or long cool risings. Mama always knows best doesn’t she.