¿Usan masa madre?
'Lievito' — acento en 'LIÉVI-to'. Tres sílabas. 'Madre' — acento en 'MÀ-dre'. Dos sílabas.
Pregunta esto cuando you are interested in naturally leavened bread. Sourdough bread is prized for its flavour, digestibility, and keeping quality.
'Lievito madre' = sourdough starter (literally 'mother yeast'). The alternative is 'lievito di birra' (baker's yeast/commercial yeast). Bread made with lievito madre has a more complex flavour, better crust, and can be kept for days without going stale.
È un pane a lievitazione naturale?
Is it a naturally leavened bread?
'Lievitazione naturale' = natural fermentation — professional term
Quanto dura la lievitazione?
How long is the fermentation time?
Ask for the proofing/fermentation duration
Non contiene lievito di birra?
Does it not contain commercial yeast?
Confirms the absence of industrial yeast
A sourdough starter ('pasta madre' or 'lievito madre') is a living culture of wild yeasts and bacteria. Italian bakeries that maintain old starters regard them with great pride — some starters are decades old and are considered part of the bakery's identity and history.