Use as a percentage of 5% of the total flour weight (example: 25 g of dehydrated sourdough with yeast, equivalent to the contents of 2 envelopes, for 500 g of flour). Ideal for the preparation of savoury baked goods: bread, pizza, focaccia, but also for fluffy sweet.
75% natural sourdough (mother) of dried wheat, 24% active dry yeast (beer), alpha amylase, flour treatment agent: ascorbic acid.
50 g / 70 g
15 / 90