How to Use Chenabura Sourdough
Everything you need to know to make the most of our dried sourdough.
If I use fresh yeast, how much sourdough should I use?
If you usually use fresh yeast and want to switch to Chenabura Sourdough, you need to double the amount. For example, if your recipe calls for 25g of yeast, use 50g of Chenabura Sourdough.
What are the rising times?
Rising occurs in about 2 hours at 20–30°C. For a longer fermentation, place the dough in the refrigerator.
Tip: Lower temperature = slower rise but richer flavor.
How much should I use for 1 kg of flour?
For bread or cakes: 1 kg flour = 100g Chenabura Sourdough
For pizza: 1 kg flour = 10–20g Chenabura Sourdough
Is Chenabura Sourdough ready to use?
Yes! Our dried sourdough is ready to use. No refresh needed — just add it directly to the flour as you would with regular yeast.
How long after opening should I use it?
Once opened, store it in a cool, dry place and use it within 3 weeks.
Tip: If you don’t plan to use it right away, divide it into portions and store separately.
Is Chenabura Sourdough natural?
Our sourdough is 100% natural, made from fermented flour and water without chemical additives. The drying process preserves all its beneficial properties.
Is it suitable for people with intolerances?
Due to new regulations, the product label has changed. The old packaging listed “yeast, enzymes”; this is no longer permitted.
Important: If you are intolerant to fresh brewer’s yeast, our sourdough contains small amounts of dried yeast.
If you’ve used it before without issues, you can continue using it — the formulation has not changed.