Natural yeast
We only use natural rising agents in our factories. No Sottolestelle product contains brewer’s yeast. Natural yeast is produced from a simple mixture of water and flour which is left to leaven naturally for several days.
The micro-organisms present in the raw materials and the environment multiply inside the dough. The products obtained with sourdough have particular organoleptic properties, with a slightly sour taste and a richer, more complete aroma.
The products have a longer shelf life as the increased acidity hinders the growth of mould. Nutritionally, the products made with sourdough are more digestible as the micro-organisms transform the complex substances in the dough to simpler substances which are easier to absorb.
