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Pasta Madre is natural baking powder in powder form sourdough sourdough. It brings the classic acidity, the aromas and the crunchiness of a dough made with natural yeast. Pasta Madre requires long leavening times (24-36 hours); to accelerate the times it is advisable to add brewer’s yeast or chariot.
Indicative dosage: 30 g / kg of flour. For optimal leavening, add the brewer’s yeast from a minimum of 1 gr / kg of flour
Natural yeast.
Gluten, eggs, soy, milk, sesame.
Use as the mother yeast.
Wheat flour.
Add to preparation.
30 g/kg flour.
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Per il professionista esigente e per l'amatore evoluto. Prodotti di qualità per una cucina di ricerca. Ed è innovazione made in Italy, che si vuole di più
EVO Elements Srls
31050 Vedelago
P.I. 04718770268
