Mother Sourdough

The mother of Bonifanti goodness

Bonifanti white mother sourdough is a mixture of water and flour, fermented by a microflora of yeasts and lactic bacteria, which feed on gluten that transform into sugar and release the natural components capable of creating the dough leavening. The mixture is refreshed every day, manually, since 1932, the year of birth of Bonifanti, with the addition of new water and new flour, to give nourishment to families of virtuous microorganisms.