Madre 150

The dried sourdough starter Madre 150 is ideal for making panettone, pandoro, doves Easter and Venetian focaccia. It replaces fresh sourdough starter, allowing you to no longer worry about storage and periodic refreshment.

It makes the most stable and easily workable dough and thanks to its innovative formulation it naturally gives the finished product an irresistible softness and an unmistakable lightness, which last a long time.

The finished product will be characterized by a delicate flavor,a large alveolation and excellent development.

Download the recipe book here.

Il Granaio delle Idee: natural enzymes and blends for baking and pastry making

Madre 150 is the result of the know-how ofThe Granary of Ideas Srl, a company specialized in the formulation ofnatural mixes for professional baking and pastry making. For more than twenty years, the company has put its experience at the service of all the artisans in the world of the White Art who seek only top quality ingredients and strictly without additives.

How is it used?

Dosage: 150 g of Madre 150 Lievitati (to be added to the first dough) + 850 g of strong flour.
It requires the addition of brewer's yeast.

Download the recipe book here.

Combined use with Panett-1 Plus 2% in large leavened products

Mother 150 Leavened is dry sourdough starter for pastry making, ideal for panettone, pandoro, colomba, Venetian focaccia and others large leavened products. We recommend using Madre 150 Leavened combined with the adjuvant Panett-1 Plus 2% that gives softness to the finished product and increases shelf life up to 12 weeks. Panett-1 Plus 2% also improves development, resilience, and chewability.

Flour of grain soft type “0”, gluten grain, dried sourdough made from wheat germ grain, enzymes.

May contain milk, eggs, soy, sesame seeds, lupins, mustard.