How to use?

How to use Chenabura Sourdough?

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The most common questions

If I use fresh Brewer's Yeast, how much Chenabura Sourdough should I use?

If you usually use Brewer's Yeast and want to switch to Chenabura Sourdough, you will have to triple the dosages, here is an example:

If you need to prepare a dough for bread, with rapid leavening, taking these dosages as an example:

  • 500 g Flour 0
  • 350 g Water
  • 10 g Salt
  • 15 g fresh brewer's yeast

You will need to use 45 g of Chenabura Mother Pasta.

What are the leavening times?

Leavening takes place in 2 hours, if you leave it at a temperature between 20/30 degrees, but if you want to leave it longer, then we recommend placing it in the fridge and waiting at least 24 hours.

How much should I put on 1 kg of flour?

If you have to prepare bread you have to mix 100 g of yeast on 1 kg of flour, if instead you have to prepare a pizza, 10 to 30 g on 1 kg of flour are sufficient.

After I open it, by when do I have to consume it?

When you open the package, you must use the yeast within 3 weeks. If you know you won't be able to use it all, then you can reseal the bag and freeze it for future doughs.

Is the ChenaBura mother yeast ready? can it be used like this?

No, before mixing it with the flour, it should be prepared in a bowl with a little warm water, so as to activate the enzymatic process.

Why does it now contain Brewer's Yeast?

The product has undergone a change in labeling due to the new regulations. In the old packaging it was reported as "yeast, enzymes", now it is no longer possible to use this wording and the label must state "10% dry Brewer's Yeast".

If you are intolerant to fresh Brewer's Yeast, our yeast contains dry Brewer's Yeast and that's okay.

If you have already used it in the past and have not had any allergy problems, you can continue to use it because it is the same type of product, the formulation has not changed

Is this yeast suitable for Nickel allergy sufferers?

The product does not contain nickel, therefore it does not create problems for those who are allergic to it.

Is Chenabura sourdough natural or chemical?

Our sourdough is 100% natural because it contains only wheat germ and brewer's yeast, 2 components that are 100% natural.