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.
gluten, eggs, soy, milk, sesame
Use as the mother yeast
(17,63€ VAT excluded)
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Agar – agar
Mix cold and bring to a boil. Resists up to about 60 °.
5 g / lt to obtain a soft gelatin;
10 g / lt to obtain a cutting gelatin.
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