Naturkraft’s dried ‘mother’ yeast dough improver is a naturally powdered ‘mother’ yeast. It is made with flour and water, before being left to ferment and rise, taking in carbon dioxide. This dried version provides the ideal level of acidity for light pizzas.

The process is similar to making sourdough, yet using Naturkraft’s dried ‘mother’ yeast dough improver requires less attention and hands-on work.

Naturkraft’s yeast starter for pizza can be used with or without dried yeast. For a classic pizza dough, use 30 – 50 grams of ‘mother’ yeast dough improver per 1 litre of water.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Dried ‘mother’ yeast made from soft wheat flour (90%), malted soft wheat flour

Allergy advice: For allergens, see ingredients in bold. It may contain traces of: milk, eggs, soya, sesame seeds and by products

Storage: Store in a ventilated, cool and dry place