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Natural leavening springs from the "mother", a nucleous of fermented dough to which water and flour are added little by little. This is a process that is repeated time after time, in exactly the same way ever since the beginning, yet technique requires skill and attention. However, most importantly and above all, it requires neither chemical additives nor preservatives, whilst at the same time, an unusually long "life" of the product is guaranteed. Dough leavened in this totally natural way offers otherwise unachievable qualitative characteristics such as lightness and incomparable fragrance.
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