We use sourdough in all our products...it’s our special ingredient!
Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven.
The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible. This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast. Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.
What are the benefits of sourdough?
These are many: the dough is more elastic and malleable with consequent reduction of kneading times, its structure has more volume, finer and more evenly distributed air pockets, resulting in a softer cake with a deeper aroma and taste. The benefits for the health of the consumer are equally as valuable: the result is a healthier product, far easier to digest and metabolise.
How do we make our sourdough starter?
Sourdough is a natural mother yeast made by long fermentation of flour and water using naturally occurring micro-organisms which reproduce themselves by feeding the yeast and converting sugar into carbon dioxide, allowing the dough to naturally leaven. The benefits of using sourdough are various: first of all it enhances the fragrance, taste and smell of the final product; it also gives natural softness and makes all our cakes easily digestible.
This method has commonly been long abandoned due to the complex processes involved in conserving the natural yeast. Since 1932, Fraccaro has kept this traditional method alive, with enthusiasm and conviction.
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