Sourdough & yeast

A sourdough starter is the heart of a flavourful loaf, and with the right start it works in your own kitchen too. In this category you will find everything that makes your dough rise: sourdough starter, Lievito Madre, sourdough powder and dried yeast. You decide whether your bread ripens slowly overnight or makes it to the table quickly.

Sourdough, Lievito Madre and yeast in our range

• To get started: the 160 g sourdough starter for your own culture and Lievito Madre natural yeast, the Italian mother dough for panettone, pizza and mild wheat breads.
• For flavour and acidity: wheat sourdough powder and rye sourdough powder in 500 g packs, liquid rye sourdough 70 g and organic rye sourdough extract 30 g.
• Yeast: dried yeast 6 x 11 g and dried yeast 7 g in a pack of 3 – long-lasting and always to hand.
• For sourdough fans: the Sauerteig Home by Brod & Taylor, a device in which your starter ripens at an even temperature.

Tips from our bakery

Looking after your starter: sourdough is alive. Feed it regularly with flour and water and use it when it is bubbly and has clearly risen. For a rye starter use dark rye flour; for a wheat starter, white or half-white flour – you will find both among our bread flours.

Powder and extract: dried sourdough brings the typical taste but usually does not raise the dough on its own. Add some yeast as well and follow the instructions on the pack.

Dried instead of fresh yeast: dried yeast is more concentrated. As a rule of thumb, use about a third of the amount of fresh yeast and mix it straight into the flour.

A slowly ripened sourdough loaf turns out especially well when it proves in a proving basket and is then baked in a cast-iron pot. For inspiration, see our country bread with a wheat-ear pattern.

Frequently asked questions

What is the difference between sourdough and Lievito Madre?

Both are natural leavens made from flour and water. Lievito Madre is kept firmer and tastes mild; classic sourdough, especially rye, is stronger and more tangy.

Can I combine sourdough and yeast?

Yes, many bakeries do: the sourdough adds flavour and keeps the bread fresh for longer, while a small amount of yeast ensures a reliable rise. It is a good solution when you are starting out.

Do you offer bread courses?

Yes, in our bakery in Adliswil. If you like working the dough next to a professional, have a look at our speciality bread courses. More equipment is in the Bread category.