5 Stagioni Lemady 1kg
£5.99
Usage instructions:
5 Stagioni Lemady is used
from 2 to 5 g/kg of flour, for strong flours with standard hydration;
over 10 g/kg of flour, for flours with medium and low protein content, “semi-whole” and whole, and for high-hydration doughs. Does not replace brewer’s yeast.
Related products
5 Stagioni Dry Yeast Lievito
A blend based on dried sourdough wheat for pizza doughs. Ideal for structuring all types of pizza dough, particularly those where a pronounced cell structure, greater volume during long baking, long-lasting dough, and enhanced aromas and flavours are desired.
From 2 to 5 g/kg of flour, for strong flours with standard hydration; over 10 g/kg of flour, for flours with medium and low protein content, "semi-whole" and whole, and for high-hydration doughs. Does not replace brewer's yeast.
CAPUTO RED STRONG FLOUR 00
This soft flour is easy to work with and perfect for doughs that require long fermentation and extended rising times in cold storage. With its strong and elastic gluten, it balances extensibility and strength, making it ideal for creating light, silky, and authentic doughs for pizza, bread, pasta, and cakes. Enjoy excellent results with a high, soft, and flavourful cornicione.
