Wheat Mother Yeast

Dried yeast made from wheat sourdough from organic farming. The sourdough yeasts are obtained through a fermentation of 50 days, before being dried and packaged.

Freeze-dried dried sourdough yeast contains a very small percentage of dry yeast, which serves as a starter, to get it started. The result, in leavening, will be a lactic fermentation (mother) for the majority of microorganisms, and for a small percentage of them acetic type; however, it is Saccharomyces Cerevisiae.

Directions for use: suitable for the production of bread, leavened desserts, pizza, focaccia, with the advantages of a longer product life and a stronger and more intense aroma than dry yeast. This pack contains enough dose for 3 kg of bread.

Format: 80g