some infos on the product
The recommended dose is 50 grams per kilo of flour, while the amount of yeast commonly used remains unchanged (it's used as a flavoring agent) and the shelf life is 16 months.
On the package:
The pizza made with the criscito has best organoleptic characteristics and several advantages:
- Shelf life;
- Crisp cold
Dear Sub, I thank you very much for providing the information which baffles me to an extent, although I still do not know enough about this new product by Captuo.
To my understanding, criscito
or sourdough culture/starter is a mixture of only water and flour as a supporting habitat for two types of fermentative micro-organisms that symbiotically function: "wild yeasts" (not domesticated or commercial yeasts) and "lactobacillus bacteria". Further, if my understanding is adequate, such autochthonous mircoflora—by themselves—are quite sufficient and effective for fermenting
, and developing flavors
of bread or pizza dough that is properly inoculated therewith.
Hence, with respect to your above-referenced information (which I assume is provided by Caputo), it does not make sense, at least to me, to mix this product, Criscito, and "[commercial] yeast" together in a pizza dough recipe. And, the statement, i.e., "It [criscito] is used as a flavoring agent", is rather curious, for criscito, as I described above, is used for the purpose of fermentation
, besides its flavoring capability. But, first, I should ask, "What is Caputo's 'Criscito' made of?" "Does it contain 'wild yeasts' and 'lactobacillus bacteria'?" Indeed, I need to be careful about how Caputo defines the terms "criscito" and "lievito naturale". Good day!