sourdough: the goodness within wheat germ

Wheat germ is a true powerhouse of nutrients such as amino acids, fatty acids, mineral salts, B vitamins and tocopherols (vitamin E). Products containing wheat germ help address the many deficiencies of the Western diet, which is high in calories on the one hand but low in the nutrients essential to our well-being on the other. Unfortunately, this embryo is removed along with the outer layers during the refining process, depriving wheat flour of much of its valuable fibre, vitamins, mineral salts and fatty acids.

To address this deficiency, the Il Granaio delle Idee laboratory developed Lievito Madre Attivo con Germe di Grano which, unlike other sourdough starters, does not require the addition of baker’s yeast, as it replaces it completely, making it an ideal product for the growing number of people intolerant to fresh baker’s yeast.

Suitable for all types of bread, focaccia, breadsticks, crackers, pizzas and sweet leavened baked goods, Lievito Madre Attivo con Germe di Grano has the inherent ability to develop distinctive aromatic notes that enhance the flavour and aroma of the finished product.