{"id":3208,"date":"2026-10-20T15:27:08","date_gmt":"2026-10-20T13:27:08","guid":{"rendered":"https:\/\/www.mainapanettoni.com\/quality\/mother-yeast\/"},"modified":"2026-10-20T15:27:25","modified_gmt":"2026-10-20T13:27:25","slug":"mother-yeast","status":"publish","type":"page","link":"https:\/\/www.mainapanettoni.com\/en\/quality\/mother-yeast\/","title":{"rendered":"Mother Yeast"},"content":{"rendered":"<div id=\"cs-content\" class=\"cs-content\"><div class=\"x-section e3208-e1 m2h4-0 m2h4-1 m2h4-2\"><div class=\"x-row e3208-e2 m2h4-8 m2h4-9 m2h4-b m2h4-c\"><div class=\"x-row-inner\"><div class=\"x-col e3208-e3 m2h4-h\"><span class=\"x-image x-hide-sm x-hide-xs e3208-e4 m2h4-o m2h4-p\"><img decoding=\"async\" src=\"https:\/\/www.mainapanettoni.com\/wp-content\/uploads\/2026\/10\/HEADER_Lievito-madre2.png\" width=\"1920\" height=\"539\" alt=\"Image\" loading=\"lazy\"><\/span><span class=\"x-image x-hide-lg x-hide-md x-hide-xl e3208-e5 m2h4-o m2h4-p\"><img decoding=\"async\" src=\"https:\/\/www.mainapanettoni.com\/wp-content\/uploads\/2026\/10\/LIEVITO-MADRE_MOD_1080x500.jpg\" width=\"1080\" height=\"500\" alt=\"Image\" loading=\"lazy\"><\/span><\/div><\/div><\/div><div class=\"x-row e3208-e6 m2h4-8 m2h4-a m2h4-b m2h4-d\"><div class=\"x-row-inner\"><div class=\"x-col e3208-e7 m2h4-h m2h4-i\"><div class=\"x-text x-text-headline e3208-e8 m2h4-s m2h4-7 frizquadrata x-effect-exit\" data-x-effect=\"{&quot;scroll&quot;:true,&quot;offsetTop&quot;:&quot;10%&quot;,&quot;offsetBottom&quot;:&quot;10%&quot;,&quot;behaviorScroll&quot;:&quot;fire-once&quot;,&quot;animationEnter&quot;:&quot;slideInUp&quot;,&quot;animationExit&quot;:&quot;rollOut&quot;}\"><div class=\"x-text-content\"><div class=\"x-text-content-text\"><h1 class=\"x-text-content-text-primary\">SOURDOUGH \u201cMOTHER YEAST\u201d TRADITION<\/h1>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><div class=\"x-section e3208-e9 m2h4-0 m2h4-3 m2h4-4 m2h4-5\"><div class=\"x-row x-container max width e3208-e10 m2h4-8 m2h4-9 m2h4-b m2h4-e\"><div class=\"x-row-inner\"><div class=\"x-col e3208-e11 m2h4-h m2h4-j m2h4-k\"><div class=\"x-text x-content e3208-e12 m2h4-t m2h4-u m2h4-v m2h4-7 x-effect-exit\" data-x-effect=\"{&quot;scroll&quot;:true,&quot;offsetTop&quot;:&quot;10%&quot;,&quot;offsetBottom&quot;:&quot;10%&quot;,&quot;behaviorScroll&quot;:&quot;fire-once&quot;,&quot;animationEnter&quot;:&quot;slideInLeft&quot;,&quot;animationExit&quot;:&quot;rollOut&quot;}\">The ancient recipe demands that Panettone is made exclusively using natural sour dough, commonly known as \u201cMother Yeast\u201d, a dough made of <strong>water and wheat flour<\/strong>. Maina\u2019s Mother Yeast dates back to 1964, the year the company was founded, and is refreshed daily according to a rigorous procedure under constantly monitored conditions. It is in fact a real living organism that not only <strong>feeds on water and flour, but also \u201cbreathes\u201d the air of the environment in which it lives, developing unique characteristics<\/strong>.<\/div><\/div><div class=\"x-col e3208-e13 m2h4-h m2h4-j m2h4-l\"><span class=\"x-image e3208-e14 m2h4-o m2h4-q\"><img decoding=\"async\" src=\"https:\/\/www.mainapanettoni.com\/wp-content\/uploads\/2026\/10\/LIEVITO-MADRE_Ricetta.png\" width=\"887\" height=\"783\" alt=\"Image\" loading=\"lazy\"><\/span><\/div><\/div><\/div><\/div><div class=\"x-section e3208-e15 m2h4-0 m2h4-2 m2h4-3\"><div class=\"x-row x-container max width e3208-e16 m2h4-8 m2h4-9 m2h4-b m2h4-f\"><div class=\"x-row-inner\"><div class=\"x-col e3208-e17 m2h4-h m2h4-j m2h4-k\"><span class=\"x-image e3208-e18 m2h4-o m2h4-q\"><img decoding=\"async\" src=\"https:\/\/www.mainapanettoni.com\/wp-content\/uploads\/2026\/10\/LIEVITO-MADRE_BarattoloOriginale.png\" width=\"900\" height=\"978\" alt=\"Image\" loading=\"lazy\"><\/span><\/div><div class=\"x-col e3208-e19 m2h4-h m2h4-j m2h4-k m2h4-m\"><div class=\"x-text x-content e3208-e20 m2h4-t m2h4-u m2h4-w m2h4-7 x-effect-exit\" data-x-effect=\"{&quot;scroll&quot;:true,&quot;offsetTop&quot;:&quot;10%&quot;,&quot;offsetBottom&quot;:&quot;10%&quot;,&quot;behaviorScroll&quot;:&quot;fire-once&quot;,&quot;animationEnter&quot;:&quot;slideInUp&quot;,&quot;animationExit&quot;:&quot;rollOut&quot;}\"><p>Using sour dough involves a process that requires great skills and a lot of care, so that small variations in the process can have a negative effect on the final quality of the product. Compared to other types of yeast, <strong>fermentation takes place in a much more gradual<\/strong> manner, requires many more hours but gives the possibility to obtain a product with much better characteristics.<\/p>\n<p>The product obtained in this way is in fact a Panettone characterized by an <strong>extremely soft dough, with a typical porous texture, with a more pleasant and characteristic flavour.<\/strong> Finally, thanks to the transformation of complex organic molecules into simpler ones due to the action of the micro-organisms in the dough, <strong>the product is easier to digest and lasts much longer, without using any preservative.<\/strong><\/p><\/div><\/div><\/div><\/div><\/div><div class=\"x-section e3208-e21 m2h4-0 m2h4-3 m2h4-4 m2h4-6\"><div class=\"x-row x-container max width e3208-e22 m2h4-8 m2h4-9 m2h4-b m2h4-g\"><div class=\"x-row-inner\"><div class=\"x-col e3208-e23 m2h4-h m2h4-j m2h4-k m2h4-7 x-effect-exit\" data-x-effect=\"{&quot;scroll&quot;:true,&quot;offsetTop&quot;:&quot;10%&quot;,&quot;offsetBottom&quot;:&quot;10%&quot;,&quot;behaviorScroll&quot;:&quot;fire-once&quot;,&quot;animationEnter&quot;:&quot;slideInLeft&quot;,&quot;animationExit&quot;:&quot;rollOut&quot;}\"><div class=\"x-text x-content e3208-e24 m2h4-t m2h4-x\"><strong>The fermentation process of the Mother Yeast gives Panettone the following qualities:<\/strong><\/div><div class=\"x-text x-content e3208-e25 m2h4-t m2h4-u m2h4-w\"><p><strong>BETTER AROMATIC CHARACTERISTICS<\/strong><br>with the formation of complex and intense aromatic substances that have a rich, sweet and slightly sour taste.<\/p>\n<p><strong>BETTER RISE AND SOFTNESS OF THE DOUGH<\/strong><br>thanks to the gluten-based structure that forms during the kneading and leavening process and the production of carbon dioxide retained by the dough.<\/p>\n<p><strong>BETTER PRESERVATION<\/strong><br>as the higher acidity of the dough inhibits the growth of moulds and other micro-organisms, and because the very structure of the dough slows down its drying process.<\/p>\n<p><strong>BETTER DIGESTIBILITY<\/strong><br>especially thanks to the transformation of more complex substances into simpler ones and, therefore, easier for our body to assimilate.<\/p><\/div><\/div><div class=\"x-col e3208-e26 m2h4-h m2h4-j m2h4-l m2h4-n\"><span class=\"x-image e3208-e27 m2h4-o m2h4-r\"><img decoding=\"async\" src=\"https:\/\/www.mainapanettoni.com\/wp-content\/uploads\/2026\/10\/LIEVITO-MADRE_Panetto.png\" width=\"920\" height=\"1096\" alt=\"Image\" loading=\"lazy\"><\/span><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>SOURDOUGH \u201cMOTHER YEAST\u201d TRADITION The ancient recipe demands that Panettone is made exclusively using natural sour dough, commonly known as \u201cMother Yeast\u201d, a dough made of water and wheat flour. Maina\u2019s Mother Yeast dates back to 1964, the year the company was founded, and is refreshed daily according to a rigorous procedure under constantly monitored conditions. It is in fact &#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":3205,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-blank-4.php","meta":{"footnotes":""},"class_list":["post-3208","page","type-page","status-publish","hentry","no-post-thumbnail"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Mother Yeast - Maina Panettoni<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mainapanettoni.com\/en\/quality\/mother-yeast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mother Yeast - Maina Panettoni\" \/>\n<meta property=\"og:description\" content=\"SOURDOUGH \u201cMOTHER YEAST\u201d TRADITION The ancient recipe demands that Panettone is made exclusively using natural sour dough, commonly known as \u201cMother Yeast\u201d, a dough made of water and wheat flour. Maina\u2019s Mother Yeast dates back to 1964, the year the company was founded, and is refreshed daily according to a rigorous procedure under constantly monitored conditions. 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