Ferment Starter – Natural Fermentation for your Bread

With this ferment starter, you save days when preparing Lievito Madre or sourdough cultures – and yet you retain the full flavor and natural fermentation that makes your bread aromatic and long-lasting.

✓ Powder form – ready to use immediately, directly in the dough or for pre-ferment

✓ For Lievito Madre cultures – authentic Italian bread culture without waiting time

✓ Natural ferment starters – wild yeasts and lactic acid bacteria in powder form

✓ Flexible to use – direct addition, ferment pre-dough or permanent culture starter

✓ Natural acidification – promotes fermentation, aroma and freshness

Tip: For a Lievito Madre starter, mix 50g starter with 150g flour and 100ml water, and let it mature at 22-24°C. After 3-4 days, your first culture will be active and ready to use.

Nutritional values (per 100 g):
Energy (KJ): 1,502
Fat: 1.9 g
of which saturated fatty acids: 0.2 g
Carbohydrates: 72.4 g
of which sugar: 21.8 g
Dietary fiber: 5.5 g
Protein: 8.7 g
Salt: 0.2 g