Natural yeast is a mix of flour and water. It contains several varieties and strains of yeasts and bacteria that are continually productive from the fermenting kinetics point of view.

Following traditional methods of natural yeast processing is quite arduous and delicate; however, a few bread makers have chosen to keep the tradition and produce bread and other bakery products with natural yeast. By using the traditional sourdough it is possible to obtain excellent products with unique aromas and flavours.

Nevertheless, the bread maker’s experience, skills and expertise are often not enough to guarantee the stability and effectiveness of the natural yeast, as the biological balance is extremely delicate.


Interview with Antonelli Industrie Dolciarie