Grondona Sourdough
Why do we use 100% sourdough without baker's yeast
The sourdough from Madre Bianca originates from live yeasts and lactic ferments, without ever using baker’s yeast. For two centuries, Grondona’s factory has kept it alive using the same method. Every day, the 100-year-old sourdough – guarded in a controlled environment – is collected, cared for, fed, and refreshed, every 6-8 hours a day, 365 days a year.
It’s an art handed down from six generations to today’s, and it’s the only one that allows perfect control of this technique, that’s become very rare today.
The dough’s mixture of flour and water, and natural sourdough from Madre Bianca.
Today’s yeast is a part of yesterday’s and brings with it the ancient ones. That’s why our products have a typical, unique and unmistakable flavor.
— Sourdough working cycle —
Why is it important to understand the difference?
It’s important to know that when we talk about mother yeast or sourdough, we’re talking about a mixture of water and flour. This is then fermented by lactic acid bacteria and yeasts, kept alive with daily refreshments.
Phase 1: The Organic Basis of Sourdough Starter
In order to prepare sourdough, it is necessary to start with the simple things. 100g of Manitoba Flour, 50g of water and a teaspoon of honey is what you need.
Dissolve the honey in the water, add the flour and stir to give consistency to the solution and mix the ingredients.
Phase 2: Kneading and waiting
We now put our hands in the dough and work the dough until it is smooth, soft and homogeneous.
We then make a small cross-shaped incision on the dough, before placing it in a glass jar that we will cover with film, after having made some holes in the plastic film.
Phase 3: The first refreshment
At this point allow about 48 hours to pass, keeping the dough at room temperature. Then, remove the film and the upper “crust” of the dough.
Then, take 100g of dough, 100g of manitoba flour and 50g of water to begin the refreshment process, mixing everything with your hands before making a second cross cut and placing the dough in a glass jar without any seal.
Phase 4: The Life of Mother Yeast
At this point, you must be very patient and meticulous before using some of your sourdough starter. In fact, it is necessary to refresh it every 48 hours for the first month, in order to allow the bacterial colony to develop and enhance the organoleptic properties of your Mother Yeast.
After the first month, the dough can be refreshed every 3 days. It is advisable to preserve the dough at 4° C.
Beneficial qualities of sourdough
The sole and exclusive use of mother yeast (or sourdough) in purity without the addition of brewer’s yeast. Refreshed daily, it is kept alive to produce our leavened dough delights.
For nearly two centuries we have kept our yeast alive, day in and day out, providing an excellent airy and light texture to our products, to delight you with a rich and satisfying flavor, without the addition of other selected yeasts.
Various researches from Italian Universities reported that the use of Grondona sourdough improves the organoleptic properties of the good. Here below are the research and their findings.
— Our tasteful news —
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