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)
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: for dummies and for nerds.
It’s simply a dough made starting from the spontaneous fermentation of flour and water, mixed together and put to rest.
It’s a dough obtained through the spontaneous fermentation of flour and water, mixed together and put to rest. The resting phase is important because it lets the saccharomyces (spores), lactobacillus and streptococcus found in the air and in the flour to come together and ferment, as 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 about plurality, we defend all yeasts’ right for freedom and fight against any kind of discrimination. Even when it’s about beer yeast.
We have chosen living sourdough, though.
Beer yeast has everything under control, but it’s also impatient and often wants to rise quickly unexpectedly.
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. OUR PIZZA IS DIGESTIBLE!
Double fermentation (if you’ve ‘til here, you know what we’re talking about) allows complex and simple sugar to be digested.
Basically you’re eating a pizza that somebody has already started digesting for you. Cool, uh?
2. AMAZING CONSISTENCY!
When the pizza dough rises slowly and with the aid of mother yeast, it cooks at a lower temperature. This way, it gains a unique consistency, slightly crunchy on the outside, soft and melty on the inside. No chewy effect, nor you will want to leave any crusts on the plate. Oh, and if you can’t eat it all, you can bring the remaining slices at your place, re-heat it and it will still be delicious!
3. OUR PIZZA TASTES LIKE WHEAT!
We try to describe it, you try to taste it.
It’s slightly sour, warm, nutty, tastes like a freshly ploughed field, like an old countryside wooden oven… It has a vintage taste and the smell of old times, like freshly baked bread. Remember?
So what? You may be asking.
So, everyday for 10 years we’ve been preparing our pizzas with water, flour, salt and living sourdough.
We’ve worked very hard to manage the unpredictability of a 24h rising process with living mother yeast, throughout the many cities we work in.
It’s the only way to always serve a high quality product and to make you taste the same pizza, from Rome to London: crunchy, light, yummy.