I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?
Apparently you're a foreigner living in Italy¹ and what you got was sour dough but if you want something that you're used to already you should get:
- "Lievito di birra2 secco" if you want dry yeast
- "Lievito di birra" if you want the real stuff that you have to keep in the fridge.
Note¹: If you fill in a bit more about yourself in your user profile, we'll have to assume less.
Note²: Yes, "Beer yeast"... don't worry: It's a cultural thing...