It is used in a percentage of 7% on the weight of the flour.
We recommend 35 g of yeast for 500 g of flour. It is used dissolved in water at room temperature or mixed directly with flour.
Dried Mother Yeast, 100g, Molino Rossetto
The dried mother yeast acts on the gluten in the flour by means of lactic acid which makes the gluten mesh more stable.
dried mother yeast improves taste and aroma of the final product because it brings organic metabolites (acetic, lactic, succinic acid).
The dried mother yeast makes the finished product more stable and softer over time.