MOTHER YEASTS

Sourdough starter (also known as natural yeast) is a mixture of flour and water that is left to ferment for a certain period of time. During fermentation, naturally occurring bacteria and yeasts in the environment develop, creating a fermentative activity that makes the starter a natural leavening agent. Sourdough requires regular and careful maintenance, known as "refreshments," which involve periodically adding fresh flour and water.
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The preparation of sourdough starter requires great expertise and skill to reach the proper level of maturity and pH. For this reason, dehydrated sourdough is increasingly used. While it has slightly lower leavening power, it does not require special care and is easy to use—simply add it to the dough according to the manufacturer’s recommended dosage and instructions.
LEVEN+
Product Code: 1036
Box of 5 Kg (5 bags of 1 Kg)
NATURAL LEAVENING WITH DRY YEAST AND ENZYMATIC BASE
BIANCA FATA UNIVERSALE
Product Code: 1033
Bag of 15 Kg
ENZYMATICALLY ENHANCED NATURALLY ACIDIC STARTER
BIANCA FATA CLASSICA
Product Code: 1030
Bag of 15 Kg
NATURALLY ACIDIC STARTER FOR MEDIUM/FRIM DOUGHS