The Sourdough


Our Sourdough, our most valued ingredient
since 1932

A mix of flour and water in which micro-organisms live and reproduce by metabolising the flour’s sugars and producing carbon dioxide.

We regularly add flour and water to the sourdough to refresh it, so that the micro-organisms can multiply. This particular type of yeast never runs out, but if well cared for, can last a lifetime.

Sourdough has lost popularity over the years because it requires attention, is time consuming, and demands continuous care of the original natural yeast.

But at Pasticceria Fraccaro, we have perpetuated this traditional heritage since 1932, renewing our love for tradition and quality every day.



The benefits of sourdough

Sourdough offers numerous benefits: it makes the dough more elastic (it becomes smooth faster and reduces kneading times), creates greater volume and a lighter crumb. It maintains the cake’s organoleptic qualities, such as Fragrance, Taste and Aroma, creating natural softness and a more intense flavour and fragrance. The health benefits are equally important: improved digestibility, greater availability of minerals and the confidence that you are eating a healthier product.
Sourdough needs to ferment for many hours, during which beneficial bacteria develop, improving digestibility and serving as a natural preservative. Sourdough contains no artificial additives or preservatives, which means it is better tolerated by people with digestive issues and food intolerances.
Sourdough limits spikes in blood sugar levels, resulting in lower insulin production and a greater feeling of satiety, which is beneficial for people affected by diabetes. Finally, sourdough promotes the absorption of nutrients such as antioxidants, vitamins, folic acid, calcium, zinc, magnesium and iron.

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