Lievito Madre Discard Pie Dough / Pasta Frolla

This crust of mother yeast cake is the perfect way to consume your Mother Discard Pasta. It makes two buttery crusts and shaky with a thin codole from the sourdough! Use it for cakes, tarts or rustic galleys.

A homemade cake dough adds something special to any recipe of sweet or savory cake. My Italian recipe of the cake crust is one of the favorites, but since I made my mother yeast appetizer, I created new mother pastry waste recipes, starting with my soda mother yeast bread and now this mother yeast cake paste!

Mother yeast is an appetizer in Lievione da Lievione with a low hydration. The use of the waste to create a pasta pastry adds the fermented advantages of the sourdough, also making the mixture easier to manage. The result is a crust of tender and shaky cake so delicious, it could become your new reference recipe!

Because I love this recipe

• It is a great way to use your sourdough discard while you still get a shaky and tender crust with thin natural leavening flavor.
• This low -hydration cake dough is easier to manage than the typical natural leavening leavening crusts. It is more flexible and ready for the oven in less than an hour.

Note ingredients

• Mother Lift Langing (about 3 days): Adds a light natural leavening flavor and helps to create a tender and shaky crust.
• Flour for all uses or 00: The base of the dough; 00 Farina gives the Mother yeast cake pasta a softer and more delicate consistency.
• Vanilla extract: Brings sweetness and heat to the crust.
• Salt: Improves the flavor of the crust. Use a pinch or ¼ teaspoon if the butter is not salty.
• Granulate sugar: Just enough to slightly sweeten the dough and to promote golden in the crust.
• Butter: Butter at room temperature It makes the crust soft, rich and perfectly shaky.
• Egg: A whole egg plus an egg yolk He adds humidity and wealth while it helps the dough to gather without hitches.

How to create mother yeast discard

To discard for this recipe, just nourish your mother yeast as usual by updating it with flour and water, then put aside the portion you normally remove before the next power. That portion removed is your waste!

Keep it in the refrigerator in a sealed container and use it within three days to make this mother yeast cake pasta.

How to make Pasta per Mother yeast cake

In the bowl of a mixer or a food processor add the flour, mother yeast, discard pieces, soften the butter in cubes, eggs, egg yolk, vanilla sugar and salt, then add until it meets to form a dough.

Move on a flat surface and shape in a ball, wrap in a plastic wrapping, then cool for an hour before using in your favorite recipes.

Using Mother Pie Daugh’s yeast

Use this recipe for mother yeast cake with any sweet or savory cake! Here are some ideas to try:

Warehouse

• Shop: This recipe makes enough for two crusts of mother yeast cake, so it is perfect if you want to save one for later. Wrap the pasta firmly in a plastic casing and keep in the fridge for a maximum of 3 days. If it seems too still when you are ready to spread it, rest it at room temperature for 10-15 minutes.
• Freeze: To freeze, wrap each portion in a plastic casing and insert them in a bag or safety container for freezer. They will keep up to 2 months well. When you are ready to use one, defrost it in the fridge overnight, then leave it a little before rolling.

More yeast Mother Recipes

I love making so many recipes with my mother yeast and this mother yeast cake is one of my favorites, I hope you like it too! Enjoy!

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