IDENTITY CARD
SURNAME: Living
NAME: Sourdough
DATE OF BIRTH: 2010
PLACE: Castel Maggiore, in the first Berberè kitchen
PARENT 1: an apple
PARENT 2: a pomegranate
RESIDENCY: inside temperature-controlled cells
PROFESSION: making our pizza light, delicious and unforgettable
PARTICULAR SIGNS: needs daily care (probably a Leo)
WHAT'S SOURDOUGH?
Living mother yeast. Natural yeast. Sourdough.
So many names, but not many people know what it is.
Let’s explain more about it.
We’ve got two versions: one for dummies and one for nerds.
WHAT'S SOURDOUGH?
Living mother yeast. Natural yeast. Sourdough.
So many names, but not many people know what it is. Let’s explain more about it.
We’ve got two versions: one for dummies and one for nerds.
FOR DUMMIES
Sourdough is created by the spontaneous fermentation of flour and water, which are mixed together and put to rest.
FOR NERDS
Sourdough is created through the spontaneous fermentation of flour and water, which are mixed together and put to rest. The resting phase is important as it lets the saccharomyces (spores), lactobacillus and streptococcus found in the air and flour come together and ferment; they feed themselves with starch (sugar) while freeing CO2.
A note for everyone
Sourdough is not just an ingredient, it’s a living organism that needs to be regularly fed with flour and water. As for every living creature, its “physical” features depend on the environment in which it is born and raised. And as for every living creature, it never remains the same, as its cells continuously evolve and regenerate.
LIVING SOURDOUGH VS BEER YEAST
We’re all about individuality and defending yeasts’ right for freedom, fighting against any kind of discrimination, even when it’s towards beer yeast.
That being said, we choose living sourdough.
LIVING SOURDOUGH VS BEER YEAST
We’re all about individuality and defending yeasts’ right for freedom, fighting against any kind of discrimination, even when it’s towards beer yeast.
That being said, we choose living sourdough.
FOR DUMMIES
Beer yeast has everything under control, but it’s also impatient and often wants to rise quickly unexpectedly.
FOR NERDS
Beer yeast contains an efficient amount of concentrated saccharomyces that only allows one kind of fermentation: the alcoholic one.
Sourdough allows two kinds of fermentation.
The first one involves saccharomyces (alcoholic fermentation).
The second one is called lactic. It happens thanks to the lactobacillus, contained inside the sourdough, that produce lactic acid, giving to the dough its unique taste.
WHY WE LOVE IT
1. EASY TO DIGEST
The double fermentation (if you’ve read until here, you know what we’re talking about) allows complex and simple sugar to be digested, which means that you’re eating a pizza that somebody has already started digesting for you. Cool, huh?
2. UNIQUE CONSISTENCY
The mother yeast helps the pizza dough rise slowly over a period of 24 hours and gets cooked at a lower temperature. The effect is that the pizza has a totally unique consistency, slightly crunchy on the outside and melt in the mouth on the inside. And if you can’t eat it all at once, take the pizza home and re-heat it the next day – it will be just as good!
3. TASTES LIKE PIZZA
It might sound silly to say it but our pizza actually tastes like pizza. It has a warm, nutty, slightly sour flavour that tastes like freshly baked bread.
SO WHAT?
SO WHAT?
We’ve been preparing our pizzas this way everyday since 2010 and it’s what makes them different. We only use water, flour, salt and living sourdough. We’ve worked hard to manage the unpredictabiliy of a 24 hr rising process across many different cities and it’s what guarantees that wherever you eat one of our pizzas – Bologna to London, they will always have that unique flavour – crunchy, light and totally delicious.
We’ve been preparing our pizzas this way everyday since 2010 and it’s what makes them different. We only use water, flour, salt and living sourdough. We’ve worked hard to manage the unpredictabiliy of a 24 hr rising process across many different cities and it’s what guarantees that wherever you eat one of our pizzas – Bologna to London, they will always have that unique flavour – crunchy, light and totally delicious.