Understanding Italian Flour Proteins and W Factors

Summary

In this informative session, Leo Spaziani explores the intricacies of Italian flours, focusing on protein content and the 'W' factor, which indicates gluten strength and affects fermentation and oven spring. He discusses various types of Caputo flours, including Pizza Napoletana, Tipo 00, and the stronger Auto Oro and Superior varieties, emphasizing how these factors influence pizza and bread quality. Leo also touches on the use of different yeasts for enhancing the baking process and achieving desirable textures and flavors in the final product.

Takeaways

• 🍕 Understanding Italian flours and their protein content is crucial for making authentic pizzas and bread.
• 🥟 The protein level of flour, specifically the glutenin and gliadin proteins, affects the dough's strength, elasticity, and fermentation capabilities.
• 💧 Hydration level in dough is important and works in conjunction with protein levels to create the desired texture and structure.
• 🔥 Oven spring is a phenomenon where steam from the dough's moisture helps create air pockets and a crispy crust in a hot oven.
• 📈 The W factor (gluten strength) is a key measurement for flour that indicates how much water it can absorb and its fermentation potential.
• 🌾 Different types of flour, such as Tipo 00 and Pizza Napoletana, have distinct protein levels and W factors, suitable for various pizza styles and baking techniques.
• 🧪 Gluten formation is a chemical reaction between water and flour, involving both soluble and non-soluble proteins.
• 🥖 Long fermentation times can develop complex flavors and require stronger flours with higher W factors.
• 🛠 Adjusting water content and fermentation times based on flour's protein level and W factor is essential for achieving the desired dough characteristics.
• 📦 Using dry yeast or instant yeast can help control fermentation and enhance the dough's rise and flavor development.

Q & A

What is the primary focus of the discussion in the script?

The primary focus of the discussion is on Italian flours, specifically the protein content and the concept of 'W' factor in determining the appropriate flour for pizza or bread making.

What is the significance of protein levels in flour?

Protein levels in flour are significant as they determine the strength and elasticity of the dough. Higher protein content generally results in a stronger dough, which can affect the texture and quality of the final baked product.

What is the 'W' factor in flour and how does it relate to pizza making?

The 'W' factor refers to the gluten strength of the flour, which is measured using a Shofar Albia graph machine. It indicates how much water can be absorbed and how well the flour can hold air, affecting the oven spring and the final texture of the pizza.

What is the ideal protein level for Neapolitan pizza flour?

The ideal protein level for Neapolitan pizza flour is around 11.5%, which is considered a weaker protein level but is suitable for the high hydration and quick cooking method characteristic of Neapolitan pizzas.

How does the hydration level of dough affect pizza making?

The hydration level of dough, which refers to the amount of water in the dough, affects the dough's elasticity and the oven spring. Higher hydration levels can lead to a more tender and airy crust, but may also require stronger flour with a higher 'W' factor to maintain structure during baking.

What is the difference between 'Tipo Uno' and 'Superiore' flour mentioned in the script?

Both 'Tipo Uno' and 'Superiore' are types of Italian flour, with 'Tipo Uno' having a protein level of 13% and a 'W' factor of 300, while 'Superiore' has a protein level of 13% and a 'W' factor of 330. The difference lies in their water absorption capacity and gluten strength, with 'Superiore' being able to handle more water and fermentation due to its higher 'W' factor.

Why is understanding the 'W' factor important for bread and pizza makers?

Understanding the 'W' factor is important for bread and pizza makers because it helps determine the hydration level, fermentation time, and the potential oven spring of the dough. This knowledge allows for better control over the texture, flavor, and overall quality of the final product.

What are the effects of long fermentation on dough?

Long fermentation breaks down the starches in the dough, creating complex flavors and a lighter, airier texture. It also allows for the development of a strong gluten network, which can handle the expansion of carbon dioxide produced by yeast, resulting in a well-structured final product with good cell structure.

How does the method of grinding affect the characteristics of the flour?

The method of grinding affects the characteristics of the flour by determining the amount of bran and other parts of the grain that are incorporated into the flour. A coarser grind, like 'Tipo Uno', includes more of the grain's exterior, while a finer grind results in a more refined flour with different baking properties.

What are the benefits of using dry yeast or instant yeast in dough making?

Using dry yeast or instant yeast in dough making provides a head start in breaking down starches due to the yeast's fermenting action. This can naturally raise the pH level of the dough and contribute to a better rise and improved texture in the final product.

What advice does the speaker give for those looking to improve their pizza or bread making skills?

The speaker advises understanding the protein levels and 'W' factors of different flours, experimenting with hydration levels and fermentation times, and being aware of how these factors affect the dough's structure and the final product's texture and flavor.

Outlines

00:00

🍕 Introduction to Italian Flours and Proteins

The video begins with the host, Leo, welcoming viewers to his show focused on Italian flours, specifically discussing proteins and the 'W' factor in flour. Leo intends to explain the different protein levels in various types of flour and how they affect pizza and bread making. He uses 'glitch' and 'Joanie' flours as examples to illustrate his points and promises a chemistry lesson to help viewers understand the role of proteins and starches in flour selection for baking.

05:01

🥟 Understanding Gluten and Flour Strength

Leo delves deeper into the science of gluten formation in flour, explaining the role of proteins like glutenin and gliadin in providing dough elasticity and tenacity. He discusses oven spring, the effect of steam from moisture in the dough, and how it contributes to the final texture of the baked product. Leo also introduces the 'W' factor, a measure of gluten strength, and explains its significance in determining the fermentation potential and the resulting characteristics of the dough.

10:02

🌾 Types of Flour and Their Characteristics

The host continues by describing different types of flour, including the 'Joanie Pizza Napoletana' and 'Tipo Uno' flours, and their respective protein content and W factors. He explains how the milling process affects the final product, with 'Tipo Uno' being a less refined, higher protein flour suitable for longer fermentation times and creating a strong gluten network. Leo emphasizes the importance of understanding the W factor and protein levels for achieving the desired texture and flavor in pizza and bread.

15:03

🕒 Long Fermentation and Bulk Fermentation Techniques

Leo discusses long fermentation processes, explaining how they affect the dough's flavor and texture. He talks about the practice of degassing and bulk fermentation, and how these techniques can influence the dough's pH level and its ability to retain structure during baking. The host also touches on the use of different types of yeast, such as instant yeast and dry mother yeast, and their impact on the fermentation process and the final product's characteristics.

20:03

📚 Conclusion and Additional Resources

In the final part, Leo wraps up his discussion on Italian flours, proteins, and the 'W' factor. He encourages viewers to experiment with different flour types and fermentation techniques to achieve their desired pizza or bread qualities. He also invites viewers to reach out to him through his website, social media, and YouTube channel for more information and to engage further with the pizza-making community.

Keywords

💡Italian flours

Italian flours refer to the various types of flour that are commonly used in Italian cuisine, particularly for making pizza and bread. In the context of the video, the host discusses different protein levels and flour strengths, emphasizing how these factors influence the quality and characteristics of the final baked product. For example, the Napolitana flour is specifically designed for authentic Neapolitan pizza, with a protein level of 11.5%, which is considered weaker but suitable for its intended use due to the high hydration and quick cooking method.

💡Proteins

Proteins in flour are crucial for the structure and texture of baked goods. They include both soluble and non-soluble types, with the non-soluble proteins (glutenin and gliadin) being particularly important for gluten formation. The video explains that gluten provides elasticity and tenacity to the dough, allowing it to stretch and hold air, which contributes to the oven spring effect. The protein content varies among different flours and affects how the dough behaves during mixing, fermentation, and baking.

💡Starch

Starch is a complex carbohydrate found in flour, which is broken down into simpler sugars during fermentation. These sugars are then consumed by yeast, producing carbon dioxide and alcohol, which contribute to the leavening and flavor development of the dough. Starch plays a significant role in the final texture and taste of the baked goods.

💡Oven spring

Oven spring refers to the rapid rise and expansion of dough during baking due to the steam generated from the moisture in the dough. This process creates a light, airy texture with a desirable crust structure. The video emphasizes that oven spring is influenced by the protein level and hydration of the flour, with weaker flours like the Napolitana being suitable for high hydration and quick cooking to achieve the desired oven spring.

💡W factor

The W factor, or farinograph absorption number, is a measure of the water absorption capacity of flour, which is indicative of the flour's gluten strength. A higher W factor means the flour can absorb more water, resulting in a stronger gluten network and better oven spring. The W factor is crucial for determining the appropriate fermentation time and hydration levels for the dough.

💡Fermentation

Fermentation is the process where yeast consumes sugars, producing carbon dioxide and alcohol, which causes the dough to rise and develop flavor. The video explains that the protein content and W factor of the flour influence the fermentation process, with stronger flours allowing for longer fermentation times and more complex flavors.

💡Hydration

Hydration refers to the amount of water added to the flour when mixing dough. High hydration doughs are wetter and can benefit from the oven spring effect, while lower hydration doughs may require stronger flours to maintain structure. The video emphasizes that understanding hydration is essential for achieving the desired texture and crust characteristics in pizza and bread.

💡Gluten network

The gluten network is the elastic structure formed by the proteins glutenin and gliadin when water is added to flour. This network provides the dough with its stretchability and strength, allowing it to hold gases produced during fermentation and oven spring. The gluten network is crucial for the final volume, texture, and shape of the baked goods.

💡Yeast

Yeast is a microorganism used in baking to leaven the dough and contribute to flavor development. It consumes sugars and produces carbon dioxide and alcohol, causing the dough to rise. The video explains that different types of yeast, such as instant yeast and dry active yeast, can be used in various flours to achieve different fermentation times and flavor profiles.

💡Dough handling

Dough handling refers to the techniques used during the preparation and fermentation of dough, such as stretching, folding, and refrigeration. Proper handling is essential for developing the gluten network, controlling fermentation, and achieving the desired texture and flavor in the final product. The video discusses how different flours require specific handling techniques based on their protein content and W factor.

Highlights

Leo Spazzano discusses Italian flours and protein content in relation to pizza and bread making.

The importance of understanding protein levels and starches in flour for determining its use in pizza or bread.

The specific focus on 'glitch' in Questa Joanie flour lineup and its varying protein levels.

The historical context of Neapolitan pizza and its development 300 years ago.

The protein level of 11.5% in Napolitana flour and its significance in dough strength.

The concept of oven spring and its role in pizza dough cooking.

The transformation of sugars in flour and the role of yeast in fermentation.

The four different proteins in dough making and their impact on gluten formation.

The importance of glutenin and gliadin proteins for dough elasticity and tenacity.

The W factor in flour and its relation to gluten strength and dough fermentation capabilities.

The difference between Tipo Uno and double zero flours in terms of grind and protein content.

The significance of the W factor in determining dough hydration and fermentation time.

The role of long fermentation in developing complex flavors and the dough's texture.

The use of different yeast products like instant yeast and natural yeast for enhancing dough fermentation.

The impact of fermentation on pH level and the resulting texture and flavor of the final product.

The advice for pizza enthusiasts to experiment with different flours and yeast products for improved pizza making.

Transcripts

hi everybody welcome to another edition

of ask leo pizza

I'm your host Leo spazzy and today what

I want to do is talk about Italian

flours and specifically talk about

proteins and something that's called a W

what I want to do today is I'm going to

show you some of the lineup at 'glitch

in questa Joanie and use these as a

basis of different protein levels

different strengths of flour and I want

to give you a bit of a chemistry lesson

here so that everybody can understand

what exactly it means to talk about

proteins and starches and all these

different things that are involved when

determining the proper flour to use for

your pizzas or bread okay what you're

gonna learn today from me can also be

taken not only with the Cinque was that

Joanie line but you can use this

information in general when talking

about any different type of flour that's

on the market so that you'll know what

the difference between the different

protein amounts there are and again how

to decide how to best use that flour the

first thing I want to do is talk about

the different types of flours that we

have here and then I want to go into a

little bit more in depth and talk about

the proteins in the strength okay the

first one I want to show you is this

chick with the Joanie Pizza Napoletana

flour okay this napolitana flour was

created specifically to make the

authentic Neapolitan pizza okay you got

to remember that 300 years ago when this

product was developed or when they first

documented the first Neapolitan pizzas

there wasn't a lot of technology around

okay so the dough's that you made in

your pizzeria 300 years ago would have

sat out ambiently

may be at room temperature and then once

they were used what so they they were

ready they were used basically right out

of the box stretched out and put

directly into a very hot oven okay so

that being said the protein level on

this flour in particular is 11 for an

eleven and a half percent protein okay

now eleven and a half percent protein

sounds it gets a little bit weak okay

but realist

what we're talking about doing is

playing off of two different principles

here you have something in napolitana

pizza where you're using a little bit

higher hydration your dole hydration

being the amount of water that's in your

dole formula okay and is that water is

inside of this doll okay

it goes into a very hot oven typically

Neapolitan pizza is cooked anywhere

between 850 to 900 degrees some guys go

a little bit hotter and again you hear

the classic moderate margherita pizza

referred to all the time as a 90 second

pizza depending on the oven temperature

you'll see that come down to even 70

seconds okay so it's pretty quick so

because you have this dough that might

be a little bit wet it's never been in

refrigeration so it's a little bit

looser okay you don't need a very strong

flour and you don't need a very high

level of yeast to get that to pop in the

oven okay pop beating that the crust is

gonna rise very nicely it's gonna be

very well baked through okay what's

happening is we refer to this as oven

spring in the oven so what's happening

is the water that's inside the dome once

it goes into that hot oven is gonna be

released this steam that steam is gonna

push out okay from inside the dough and

it's gonna it's gonna get trapped inside

of the structure of the dough itself

okay that structure is called the gluten

nut now the gluten that is really

important to understand and how it

relates to proteins because as soon as

water touches flour okay there's a

there's a transformation that happens

okay so what's happening is you have

proteins and you have sugars

okay now sugars get broken down into

complex and ship simple sugars the

complex ones being starches okay and and

then they break down into simple sugars

that week and without going into a big

science lesson again get to get used up

by the dough and that's what aids in

fermentation that's what the yeast

yeast itself will eat and allow it to

grow okay

the proteins okay there's four different

proteins in dough making we're concerned

about - okay

so you have soluble and non soluble

proteins okay

the non soluble ones in particular are

the ones that are referring directly to

the gluten formation of the dough or

this gluten nap okay the to prayer of

the two proteins are called glutenin and

gliadin okay glutamine is what gives the

dough itself its strengths okay its

elasticity so if you ever seen a guy

take a dough ball stretch it out and

then start pulling it and throw it in

the air okay the dough has been very

well developed okay

and the ability that it's not gonna it's

going to stretch and not rip okay is

part of this protein from the the gluten

glia Deen is what we call the agent that

gives it its tenacity what allow it to

stretch and stretch and then not drink

so they get strength okay so these two

factors inside of the dough itself okay

are a big player in this gluten nut now

when I talk about oven spring and I

talked about the the moisture that steam

inside of the dough puffing up the dough

ball and then all of a sudden you lock

it because what's happening is the dough

is getting cooked and it's got nowhere

to go so whenever you go on Facebook or

you see all these Pizza aioli out there

showing pictures of the edge of the

corner Tony you see them showing looks

like almost like a spider web well

you're really seeing there is that

gluten nut and the development and if

it's properly developed that's when you

get those beautiful air pockets and the

final product that you get out of that

is very light airy crispy that sort of

thing okay now the chick was there

Joanie Pizza Napoletana flour like I

said is 11 and a half percent protein

but it has a W factor of 300 well what

the heck is a W I get this question all

the time there's been some guys doing

videos out there that have actually

talked a little bit about W but they

never really got into

what a W factor really is okay so going

back into the technical portion of how

dull or I'm sorry how flower is actually

Milt okay they use a machine called a

Shope in albia graph very technical

machine it's actually a really cool

machine and if you ever went to see the

mill at Abu jahil fenya in in Venice

Italy

they're the producers of the Lachie

questa Joanie flour they actually have a

very state-of-the-art lab with one of

these LVO graphs in it what they do is

the scientists are the technicians

inside of this lab after they take the

the grains and they grind them down into

flour they take a sample of that and

they test the gluten strength okay what

they do is they actually make a little

portion of dough there's actually a

control dole formula that's used so they

know how much water based on how much

flour is used okay

they make this dough they put it inside

the machine okay and then what the

Machine does it takes that little bit of

dome and it puffs it up in toward into a

bubble okay and what the machine does is

it actually tests the strength of that

bubble and how much pressure can go

inside of the bubble until it bursts

okay and that's how they come up with a

W number okay so now the W factor on

this napolitana flour is 300 why is that

important an important number to know

the reason it's important is because

this is what's gonna fit you allow you

to figure out how the dough can be

created how much fermentation can be put

into that don't meaning how long that

dough can sit out without it blowing or

deflating on itself okay and as you talk

about the different lines a w of 300

even though we're talking about a weaker

flower here let's say for example this

this is 11 a half percent for protein we

can look at this with a Joanie

tipo uno okay this is a flower that's

much innothing pietre okay which means

that it's

ground now again in Italy if you were to

go visit the avocado Fenian mill and

look at the way that they produce this

with the Johnny tipo Oona flower

okay all of these flowers are considered

double zero okay double zero refers to

the grind okay so when the flaw when the

grain actually goes into the mill it

gets sucked in through a series of

vacuums it starts let's say on the

fourth floor of the building for example

at that point the the grain itself gets

cleaned okay they add humidity or steam

into that so they can separate the grain

into its key parts okay once the grain

is separated into its key parts okay the

the the let's say the grains are sifted

so all those are broken and then they

start to get ground okay the the highest

or the most open setting that that's

that that grinding begins at okay would

be at let's say a one or even two okay

being the thickest courses grind

okay now tipo uno refers to the number

one setting okay

they're still using the same process

that they used you know the many many

years ago to grind this except that

what's happening now is used to be back

in the day a flour mill would be

connected to some sort of river or

flowing body of water okay on the

outside there would be this wheel that

would go in the water and it would

constantly spin with the force of the

current of the river or body of water

that's flowing again remembering that

there was no electricity or technology

back in the day this spinning wheel

would be hooked up to a series of gears

okay and sprockets that would be hooked

up to these stone plates okay these are

granite stones okay and again the

technology that they're using today is

very similar to what they used many many

years ago these granite stones are

crushing the grain and they're grinding

until they reach this number one setting

okay now a number one setting won't

refine the flour as much as

when you get down into the zip double

zero characteristics but as it's

grinding okay some of the exterior of

the of the grain the brand if you will

like the husk actually gets added

incorporated into the flour itself so in

Italy you would hear this referred to

sometimes as let's say half wheat you

sure you're familiar with whole wheat

flour okay whole wheat flour has all of

the wheat grain inside of it now this is

partially refined so you do have some of

the grain in there that again is still

reminiscent of that whole grain but it's

more refined up until that number one

setting having that number one setting

in there and my point to this whole

thing is that this flower has a protein

level of 13% but it has a W factor of

300% so you're asking yourself how could

this have the same W of 300 as this has

the same value of 300 but the protein

level is 11 and a half and the protein

level is 13 on here again it comes down

to the amount of water that can be

absorbed the amount of gluten that's

inside of that flour and its ability to

stretch and hold that air so that when

it goes into the oven you've got that

nice strong gluten Network and it won't

deflate on top of itself

okay so again I know a lot of people

especially in the United States are all

hung up on the protein level of the

flour but if you're gonna take your

pizza-making or your bread making to the

next level it's really important to

start to understand what this exact W

factor is okay I want to talk about two

other flours that are stronger now these

are double zero flour this red bag the

one with the red writing this is called

Auto Oro okay or gold in English if

you're buying Ching crystal Johnny flour

you can either ask for it in auto or

gold it's the same exact thing just

depending on how it's referred to in

Italy it's referred to auto in the

United States it's referred to as gold

now you also have the blue writing okay

the

blue writing in Italy is referred to as

superiority or in English superior

what's the difference the superior is a

protein level of 13% the oral or gold is

a protein level of 14% now here's the

big difference the superior flower has a

W number of 330 where the oral has a W

number of 390 so even though the protein

is very close

okay thirteen and fourteen percent is

considered very close the W number is

very different now why is this very

important so as we begin to talk about

long fermented dose those that are going

to be created today balled-up put into

refrigeration and not used for let's say

48 to 72 hours okay when we talk about

the proteins and starches and that sort

of thing that's inside the flour and how

the actual flour is broken down in dough

making process okay a heavier flour like

this will allow you to use more water it

will allow you to ferment for a longer

time fermenting for a longer longer time

is going to give you more complex

flavors okay in the actual dough not

only is it going to give you more

complex flavors okay it's also going to

give it at the door chance because of

the yeast activity it's going to allow

that that co2 that's released as the

yeast that's eating the the sugars

inside this dome as it eats that that

yeast culture basically fills up imagine

drinking a can of soda you get filled up

with air and then it lets out of burp

okay so in that process of burping if

you will it's releasing carbon dioxide

inside of itself okay now most guys that

do let's say a 48 to 72 hour long

fermented dough and cold refrigeration

well they'll usually do at some point is

do what's called degassing the dal or

booking booking meaning that they take

this batch of dough they'll fold it on

top of itself a few times before they

may actually make their dough balls okay

this is called bulk fermentation in a

process you got this big batch of dough

that's made you put it in a lexington

tainer

you stick it in the cooler for 24 hours

after 24 hours you're booked and folded

a couple times get some of that extra

gas out of it you that that that carbon

dioxide is in is in there what it does

is it raises the pH level the acidity of

the dough itself okay so as this raises

up you got that acidic dough now that

carbon dioxide actually turns into

almost like toxic sludge if you will

after a while that it's in there it'll

actually break down the dough at a very

fast rate so at some point if you are

working or you're going to start playing

around with long fermented dough's

you're going to start experimenting with

two things bulk fermentation you're

gonna die gas your dough and then

finally you're gonna figure out where

the sweet spot is of your dough so that

you can make these dough balls put them

away in your dough boxes and then let's

say another 24 to 48 hours you would

pull them out stretch out your dough and

make your pizzas the last thing I'm

going to talk about with these is that a

W level of 390 this is a great dole I'm

great flour to use for a dull that's

gonna be long fermented with a lot of

water okay

typically you might see a let's say a

Sicilian pan pizza with a very high

hydration level a lot of water in it

used with this flour but the

understanding being that you can use a

lot more water because it has a lot of

water absorbing properties but once you

actually make this doll you let the

dough sit for a while that absorbs all

that water okay now you've got a dough

that's very strong so as you go to

stretch it in the pan okay

what's gonna happen is you've got a lot

more opportunity to let this dough rise

and open up and get all those beautiful

pockets which they refer to as cell

structure okay now that cell structure

again talking about all my friends on

Facebook and Instagram that put these

pictures with these pizza crusts that

have these giant holes or air pockets in

it that's how they did it so you've got

a flower that will absorb a lot of water

okay

you've got a W factor of let's say

390 and now you're able to ferment for

48 to 72 hours breaking down the

starches inside the dull and the final

product is something that's very light

and crispy it's really special and

especially after 48 to 72 hours that

you've been both fermenting you're

getting these flavors now that are built

up kind of like some good sourdough if

you will you get almost like this

nuttiness this little acidity in there

but it's great the thing that's really

great about the superior okay even

though this is 13% compared to 14% here

this has a w level of 330 now it's a

little bit less protein if you were

gonna make let's say a classic Italian

woodfired pizza or a classic Italian

pizza made in electric oven or a gas

oven okay this will allow you not to

need to do that fermentation stop of

let's say 48 to 72 hours this is a dough

that within 24 to 48 hours you can build

up those characteristics it'll still

have enough strength that you're gonna

get those fermentation qualities of

flavor it's still gonna have enough

strength so that once it puffs up in the

oven

it won't deflate on itself so that cell

structure again if the flour is too weak

what's gonna happen is it'll pop and

then it'll fall flat and it'll look kind

of gummy in the middle if you try doing

the same thing with let's say this

napolitana flour at 11 and 1/2 protein

with with a W factor of 300 now this

will make a very good dough if you treat

it properly handle it properly you can

put this into refrigeration and make a

beautiful dough on use it in 48 hours

but what's gonna happen is you're gonna

have to make some adjustments in water

and your process because what will

happen because it's a little bit weaker

it'll puff up and then if it's got too

much water in there it won't have enough

strength to maintain that structure and

what will happen is it'll start to

collapse on itself a little bit alright

that's not a good thing so here's four

very different types of flour with four

different types of protein but again I

want to focus on the most important

thing here the strength of the actual

flower itself and

the W number means in all of these okay

one last thing I want to talk about

chief was the Joanie also makes a full

line of different types of flour in the

lineup they have simulated marginata

which is your similar durum flour ground

to very fine consistency okay

so they called grano duro okay your dura

then they also have their own instant

yeast

this is brewers yeast this is made from

this the the beer making process okay

this is instant yeast it's actually very

strong this is a really good product to

use and again this is something that's

all over the place they're using they're

doing a lot of the sections really nice

then they have this other product called

nature crafts okay nature crafts leave

DiMaggio a chute though okay so this is

a dry mother yeast okay that has been

fermented and then once it's fermented

it's allowed to dry out and then they

grind it okay so what you have is this

mother yeast that's you know been

fermented it's been refreshed a few

times meaning that they've taken a

portion of the actual culture this

starter that they've made the mother

they've pulled it out refreshed it by

adding a little bit more flour and water

so that it's got something to eat on

again it's breaking it down it's living

its breathing it's doing its thing and

then as they do this they pull a little

bit of flour I'm sorry go out and they

keep refreshing this until they get to a

certain pH level pH again like I just

described in fermentation is very

important because this allows you to

give your dull a head start as far as

breaking down those starches okay so

you're able to use a product like this

in the dough itself which will naturally

raise up the pH level okay and then in a

flour for example like this superior

that's kind of middle-of-the-road it's

that's not the strongest in the line

it's not the weakest but it's kind of

middle-of-the-road

with a high your W number you're able to

get some of those really long

fermentation notes in a shorter period

of time and usage on this is actually

pretty low you might use let's say maybe

thirty to fifty grams

for every let's say liter of water that

you use okay so I know in the United

States you know we we get hung up with

you know flower weight and bakers

percentage in this sort of thing but a

product like this was developed by using

and figuring out how much water is

actually going in because again that's

how how the the the gluten network is

obviously you're gonna work how its

gonna support the structure of the dough

itself and then finally get broken down

by a product like this so that you can

get that light airy crispy texture out

of the oven without a really long

fermentation time okay so I hope this

answers a lot of questions I've recently

gotten a lot of calls and a lot of

emails honestly Oh Pizza about this

subject particularly I hope this does

answer your questions and if you want to

get into this more in depth with me

please feel free to visit my website

which is www.hyken.com is airy you can

find me on Instagram and ask leo pizza

you could find me on twitter under ask

leo pizza and you could also check out

my youtube channel on there chef leo

spazzy reen for more videos and more of

this great information I hope

everybody's having a great time I hope

you're making a lot of pizzas and baking

and as far as I'm concerned I hope

everybody is gonna have a great future

and making some great those make some

great pizzas and again support this

great pizza industry that we're involved

in thank you very much everybody for

listening and I hope you have a great

day bye bye