We obtain our natural yeast from a mixture of wheat flour, water, milk and fruit that has been set aside to ferment. No chemical substances are ever added to these natural ingredients. The result of the fermentation is a "starter" dough that is used daily. The spontaneous fermentation occurs in a room where the temperature is between 18 and 30 degrees C.
The sourdough contains a high number of microorganisms (100 billion saccharomyces and 2,000 billion lactobacilli per kg of dough), ... [read more]