Levadura Madre

Levadura madre, known in English as sourdough starter or mother yeast, is a fermented mixture of flour and water that contains wild yeast and lactobacilli. While many brands offer artisanal or dried versions of this traditional leavening agent, its origins date back thousands of years to ancient civilizations such as Egypt and Mesopotamia.

In the modern retail market, commercial versions are produced by global baking giants. Manufacturing generally occurs in the country where the specific brand is based or in large-scale food processing hubs across Europe, North America, and Latin America. The ownership of these brands typically falls under major agrifood conglomerates specializing in fermentation and biotechnology.