Baked goods made with leavening can give intolerance reactions causing abdominal swelling or rashes, which disappear when you stop taking the yeast.
The leavening of bread and baked goods in general, both sweet and savory, mainly takes place using 3 different types of yeast.
BREWER'S YEAST
The brewer’s yeast consists of colonies of "Saccharomyces cerevisiae", microscopic unicellular fungi, capable of multiplying rapidly on substrate sugary, through a process of fermentation.
leavening agents
Consisting of sodium bicarbonate, ammonium bicarbonate, tartaric acid, ammonium chloride, cream of tartar and pyrophosphates. These are substances which in contact with water and heat produce gas by increasing the volume of a sweet or salty dough. In case of intolerance to yeast, they are usually better tolerated by the body compared with the brewer’s yeast.
STARTER OF ACID DOUGH
The starter of acid dough, or natural yeast or sour dough, is made from a dough of flour and water, left in contact with the air so as to enrich itself with the yeasts present in the environment. This method was commonly used before the use of brewer’s yeast. Tradition tells that the starter was jealously preserved by the baker who distributed it to families who weekly made bread at home.
Once obtained, the starter is kept alive and reproduced by successive refreshments, ie periodic dough with certain quantities of fresh flour and water. The microorganisms that compose it must be constantly nourished and given the opportunity to reproduce. The easiest way to keep alive the starter is to use it to make bread, separating a small part before you add salt to it. The natural leavening is much slower and more complex than that with brewer’s yeast or leavening agents, but makes the products more digestible and improves its conservation. Indeed, the bread made with sourdough, lasts longer compared to that obtained with brewer’s yeast. Cases of intolerance to the starter of acid dough are rarer than those found against brewer’s yeast and raising agents.
To facilitate the choice, the list below shows two different categories of baked goods available in our catalog.
Products without brewer’s yeast and leavening agents, suitable for those who can eat acid dough yeast.
Products without any kind of leavening substance, suitable for those who must exclude every trace of yeast from their diet.
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