Liquid Yeast processor
GL S M L "AI"

From a sourdough starter base to which flour and water are added, the GL yeast generators make it possible to handle the natural yeast  to be added to dough safely

In our tradition, the sourdough starter is managed with a dough with a reduced hydration content (<50% water in the flour), other yeast management methods instead involve cream products with a 1:1 yeast-water ratio; in this way it is possible to reach high levels of acidity. In order to preserve the product for a long time and be able to easily market it, the industry has created systems to dry both traditional sourdough and creamed sourdough: thus obtaining a product similar to flour with humidity <10%