Mother dough is a natural yeast, also known as sourdough, English name, or levain, in French. It is obtained from natural ingredients such as wheat flour and follows a delicate and sensitive fermentation process by the action of specific bacteria and yeasts, and helps in various aspects of bread such as flavor, texture, aroma, coloring, among others.

The product is widely consumed in the European and North American markets due to the benefits generated in the production of bread, pizza, biscuits, etc.