LIEVITO MADRE.
LEARNING TO KNOW THIS NATURAL TREASURE.

The history of lievito madre according to the legend. This product seems to date back to Ancient Egypt, when, after being affected by the flood waters of the Nile River, a load of flour fermented earlier than the others. Instead of being thrown away, this wet flour was mixed to other fresh flours, thus resulting in a tastier and easier to digest product. What had initially been considered as an economic disaster was soon deemed as one of the luckiest events: the creation and birth of the natural yeast lievito madre.

Today, Molino Merano has revived this ancient know-how by developing lievito madre in a perfectly controlled environment, in terms of safety, hygiene and temperature since its lab relies on the most advanced systems of analysis. Its lievito madre is thus entirely natural: supplements of exclusively fine flours and pure water are added every day to ensure the internal fermentations of the lactobacilli and yeasts. Using mother leaven in bread and pastry making offers numerous advantages:

  • It increases fermentation stability and tolerance.
  • It supports the natural proofing of doughs.
  • It improves the flavour of products by enhancing the taste of the flours used.
  • It makes the products easier to digest.
  • It prolongs the shelf life of a product by keeping it soft over time and by protecting it from mould and any degrading bacteria.

All lievito madre share these properties. However, Molino Merano's lievito madre offers something more.

IT'S CALLED EVA AND IT WAS CONCEIVED IN SOUTH TYROL.
IT'S MOLINO MERANO'S lievito madre.

We go to an organic farmer of the Val Venosta Valley. We purchase some Golden quality apples. We create a blend of apples, selected Molino Merano flours and very pure spring water from Mount San Vigilio. That's precisely how EVA, the mother of all mothers, and its unique organoleptic properties are conceived.

Our Lievito Madre EVA consists of autochthonous, wild yeasts, lactobacilli and their natural metabolic products - lactic acid and acetic acid. Together they create ideal conditions for natural proofing. Thanks to a gentle drying process, we are able to obtain different kinds of natural yeast, from the inactive to the fully active.