Caputo has been the mill of Naples since 1924, and the bag says it proudly: la farina dei professionisti, the professionals' flour. Their flour comes with their own yeast too: Lievito secco, a high-activity dry yeast.

Why this yeast

No need to dissolve it in water first: mix it with the flour before adding the other ingredients. The tin tells you straight away how much to use. The longer the rise, the less yeast: for 500 g flour, 3 teaspoons for 4 hours, 2 for 8 hours and 1 for 12 hours. Also suitable for gluten-free baking.

How I use it

• Pizza dough: with Caputo Pizzeria flour and a long rise of 8 to 12 hours.
• Bread: with Doppio Zero for an airy white loaf.
• Gluten-free: with Fioreglut, following the recipe on that bag.
• Storage: once opened, close the lid tightly and keep the tin in the fridge.

Only for use in preparations that are cooked or baked.

Good to know

• Type — active dry yeast, 100 % Italian
• Dose per 500 g flour — 3 teaspoons for a 4-hour rise, 2 for 8 hours, 1 for 12 hours
• Gluten-free baking — also suitable for gluten-free preparations
• Packaging — 100 g tin with plastic lid, packed in a protective atmosphere
• Storage — cool and dry; once opened, close tightly, keep in the fridge between 0 and 10 °C and use within 2 months
• Made in — Italy
• Brand — Caputo

Ingredients

baker's yeast (Saccharomyces cerevisiae), emulsifier (sorbitan monostearate).

Allergens: none listed on the packaging.