Sourdough, dry yeast. Dried sourdough acts on the gluten of the flour by means of lactic acid that makes the gluten mesh more stable. dried sourdough improves the taste and aroma of the final product because it provides organic metabolites (acetic, lactic, succinic acids). Dried sourdough makes the finished product more stable and softer over time. It is used as a percentage of 7% on the weight of the flour. We recommend 35 g of baking powder for 500 g of flour. It is used dissolved in water at room temperature or mixed directly with flour.