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.