The bread with mother yeast (or natural yeast) it is the result of a rather laborious process that requires experience, quality ingredients and time. For this reason in Milan it is not an easy product to find as most bakeries prefer to offer only traditional types of bread.
Yet its taste is extraordinary and many people, once they have tried it, abandon traditional bread to consume bread with mother yeast regularly.
The place I recommend to buy bread with mother yeast in Milan is "Mother Nature"A shop specializing in high-level organic products and products on tap, with the aim of maximizing quality and minimizing costs and waste.
“Mother Nature”Is 200 meters from Piazza Udine (Udine stop of the green underground line), in Via Carnia, 7 a few steps from the IdeeGreen!
The sourdough bread is available every day and the store hours are as follows:
- Monday from 8:30 to 14:30
- Tuesday to Friday: from 8:30 to 14:30 and from 16:00 to 19:30
- Saturday from: 9:30 to 13:00 and from 16:00 to 19:30
“Mother Nature" offers different types of bread with mother yeast, the white one, the basic type, is offered to 6.5 Euro per Kg.
But here is the complete list:
1) BREAD WITH WHITE MOTHER YEAST
type 2 soft wheat flour, water, sourdough, salt, maltorzo
2) BREAD WITH THREE CEREAL MOTHER YEAST
type 2 soft wheat, rye, spelled, water, sourdough, salt, maltorzo
3) BREAD WITH WHOLEMEAL MOTHER YEAST
whole wheat wheat, water, sourdough, salt, maltorzo
4) BREAD WITH MOTHER OF TUMMINIA YEAST (durum wheat flour from Castel Vetrano slowfood presidium)
Tumminia durum wheat, type 2 soft wheat wheat, water, sourdough, salt, maltorzo
5) MOTHER YEAST BREAD WITH LINEN SEEDS
type 2 soft wheat flour, spelled, rye, water, sourdough, linseed, salt, maltorzo
6) MOTHER YEAST BREAD WITH NUTS
type 2 soft wheat flour, spelled, rye, water, sourdough, walnuts, salt, maltorzo
7) BREAD WITH MOTHER YEAST WITH OLIVES
type 2 soft wheat, spelled, rye, water, sourdough, green olives, salt, maltorzo
8) PANFRUTTO (mix ratio 1 to 1)
2 soft wheat flour, rye, water, sourdough, raisins, walnuts, dried figs, salt
All the types of bread mentioned above are of the highest quality, with slow rising (at least 5 hours), produced with carefully selected stone-ground flours with type 1 or type 2 grinding.
The bread with mother yeast is recommended by dieticians for its high digestibility, thanks to the presence of lacto-bacilli and because it has a glycemic index equal to 50% of that of normal bread.
Furthermore the bread with mother yeast ensures a prolonged feeling of satiety due to the presence of fibers and thanks to the whole wheat flour contains vitamins and natural salts.
Another advantage of bread with mother yeast is that it consists of a dough that requires less salt than the dough used to produce traditional bread, as the sensation of "savory" is naturally increased by the presence of bacterial vinegar.
For more information on Mamma Nature, you can read the interview conducted by our Marta Abbà some time ago.
The Mamma Natura shop in Via Carnia 7, in Milan, where you can buy bread with mother yeast
Among the other products made with mother yeast that I like to consume regularly I also recommend the Pizza With Mother Yeast, much tastier and with a better consistency than that made with commercial yeast.
There best pizza with sourdough that I have tasted so far in Milan is that of Gino Sorbillo, the historic pizza makers who have recently opened a place inLargo Corsia dei Servi, 11, a few steps from the central Corso Vittorio Emanuele, about 400 meters from the Milan Cathedral.
You might also be interested in "Wholemeal bread with mother yeast: video recipe "
Try everything and let me know if I have recommended you well! :-)