
Sourdough
Preparation of Mother Yeast and Sourdough requires many patience and love! The mother dough (or sourdough) is a dough of flour and water left to ferment for a few days naturally or with added sugars. Yeasts and bacteria from ambience and atmosphere transform the sugars. The mother yeast has ancient origins as Fermentation was discovered by chance in 2000 B.C., when in Egypt was left a piece of the mixture to prepare unleavened bread under the sun and this began to increase its volume and then, once baked the bread, it turned out softer and with much more pleasant taste.
Unlike the brewer's yeast made from a single bacterium strain of Saccharomyces, in yeast there are also other bacteria of the genus Lactobacillus, responsible for the conversion of sugars into lactic acid, this means that the bread made with mother yeast has 2 kinds of fermentation: alcoholic and lactic acid. It gives the bread a special taste and a better digestibility.
The sourdough is prepared by composing a spontaneous acid dough obtained by mixing water and flour in a wise way. To speed up the preparation of natural yeast we recommend adding exogenous lactic bacteria and sugars. They are the key elements to allow the spontaneous growth of yeasts. Given the presence of the genus Lactobacillus we recommend adding to the dough of flour and water a source of lactic bacteria such as yogurt.
Mother Yeast
Mother Yeast can be prepared at home with only two ingredients and a lot of patience. To prepare the sourdough you need 200 grams of flour of Type 0 and 100 ml of warm water. Put the flour in a bowl, adding the water a little at a time until you get a very soft dough. The resulting dough should be placed in a slightly floured glass jar. Engrave the surface of the dough with a cross cut and cover the container with a damp cloth and cling film.
The dough should be left to stand for 48 hours at about 18°-25°. It will be better if you have a basket of ripe fruits near the dough that time. After 48 hours the dough begins to swell, forming large alveoli. Take about 200 gr and add another 200 gr of flour, 100 ml of water and let it stand for another 2 days. Continue this refreshment procedure for at least another 2 weeks.

Variations of Mother Dough
In some recipes you will find manitoba flour instead of Type 0 / and yogurt instead of water in equal percentages: 250 gr of manitoba and 250 low-fat yogurt. For refreshments, however, only water should always be used. You can also add an activating agent to the base dough, such as a small piece of apple or a teaspoon of honey.
How to store Mother Dough
When active, the mother yeast is stored in a glass jar closed with a lid or foil. It can stay at room temperature if you decide to use it every day and in this case it should be refreshed 1 time a day. It can also stay in the refrigerator if you decide to cook it 1 or 2 times a week not using it every day. In any case it must be refreshed at least once a week otherwise it dies. The day before using the mother yeast you need to refresh it and the same day again. Wait for it to activate before using. The leavening of the dough with natural yeast is very long. It can take 12- 24 hours.


The Recipe
This recipe is prepared by Paradiso Pure.Living Chef Federica Scolta.
Learn other healthy recipes on our Recipes webpage ;)
Bon appetit!
Opening
Dear friends,
we are happy to announce that the doors of Paradiso Pure.Living are
Planned to be open: Summer 2021
We can’t wait to welcome you again at our high-altitude retreat on Seiser Alm.
Your Safety is our top priority and we created a Protocol to update you:
COVID Protocol & Safety ProgramBooking Rules & Cancellation Policy
Liebe Freunde,
Wir freuen uns, Ihnen mitteilen zu können, dass das Paradiso
Geöffnet ist: Sommer 2021
Wir können es kaum erwarten, Sie wieder in unserem Hochgebirgsresort in Seiser Alm begrüßen zu dürfen.
Ihre Sicherheit hat für uns oberste Priorität und wir haben das COVID-Protokoll erstellt, um Informationen regelmäßig für Sie aktualisieren zu können:
COVID-Protokoll- und SicherheitsprogrammBuchungs- und stornierungsregeln
Cari amici e care amiche,
Siamo felici di annunciare che le porte di Paradiso Pure.Living sono
APERTI: Estate 2021
Non vediamo l'ora di accogliervi di nuovo nel nostro rifugio ad alta quota sull'Alpe di Siusi.
La vostra sicurezza è la nostra priorità assoluta e abbiamo sviluppato un apposito protocollo,
che potete consultare rimanendo sempre aggiornati:
Regolamento di Prenotazione & Informativa sulla Cancellazione
Друзья,
мы рады сообщить Вам, что Paradiso Pure.Living
Планирует открыться Летом 2021
Мы будем счастливы увидеться с Вами снова на высокогорных просторах Сейзар Альма.
Ваша безопасность – наш главный приоритет.
Поэтому мы разработали и регулярно обновляем специальные правила безопасности:
Правила бронирования и отмены
An error occurred
The system can only accept 2 orders within 30 minutes. You can place your next order in 30 minutes
Booking
Booking order
Special Offer
Thank you for your request
Your request has been sent
to our Administrator.
We will contact you via email as soon as possible to proceed with your Transit Permit
With best personal wishes
The team of Paradiso Pure.Living
Thank you for your order
Your order was received.
We thank you for your interest in Paradiso Pure.Living!
With best personal wishes,
The team of Paradiso Pure.Living
Special booking
some text ...
Moretti Forno Neapolis 510°C
Our exceptional Oven
We use the world-famous Neapolis 510°C pizza oven created by the legendary Moretti Forni, which is known for being the most powerful electric oven. Together with unique recipes it gives birth to our conceptual Vegetarian pizza.
This exceptional oven has a cutting-edge design which respects the traditions of a true Italian pizza. The combination of the best materials and innovative solutions guarantees the highest quality of product on your table whilst respecting the environment and decreasing energy consumption.
The vintage style of our oven made of stainless steel with baking deck of Sorrento clay perfectly compliments our restaurant zone adding a magical charm to cozy Paradiso dinners and pleasing the eye and palate of our guests.

Our Pizzaiolo
Our Pizzaiolo
The creator of our Vegetarian pizza concept is the World Pizza Champion 2018 Roberto Meloni and his mentee Andrea Concu.
Roberto’s masterpieces are made of special organic Italian flour and spring water from our high-altitude mountain source. His motto for Paradiso project is “Creativity to make the Difference”. Roberto created the set of exceptional Vegetarian combinations for pizza in Paradiso that will amaze even the most demanding gourmet.
Roberto's roots are in Sardinia where he started his career and became a professional. You can feel the touch of this sunny island in the colours and flavours of our pizza. Roberto is a recognized member of the A.P.W pizza association which supported his professional growth. Currently, Roberto continues his career as the consultant and coach for young pizzaiolo in the Istituto di Formazione.
We thank Roberto for his input into Vegetarian pizza concept at Paradiso.

Pizza menu
All fresh products and most of the flours come from certified Italian organic agriculture.
We invite you to learn, to grow and to share knowledge with us.
A la carte
All fresh products and most of the flours come from certified Italian organic agriculture.
We invite you to learn, to grow and to share knowledge with us.
Pure.Wines
It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages
We invite you to learn, to grow and to share knowledge with us.