WHAT IS SOURDOUGH

THE “MOTHER YEAST” OR “STARTER” IS THE MOST ANCIENT LEAVENING AGENT USED BY HUMANITY. IT IS MADE OF A MIXTURE OF FLOUR AND WATER FERMENTED, THIS NATURAL PROCESS CREATES TWO KINDS OF FERMENTATION ALCOHOLIC AND LACTIC, THIS PROCESS PRODUCES CO2 CREATING AIR POCKETS THEREFORE THE PROOFING.

DAILY FEEDING THE STARTER IS A CRUCIAL PART OF THE SOURDOUGH, IT’S SIMPLY PROVIDING THE EXISTING STARTER WITH FRESH FLOUR AND WATER TO KEEP IT HEALTHY AND ACTIVE, WE ARE DOING THIS SINCE 1923.

THE BEST WAY TO OBTAIN SUPERIOR FLAVOUR AND TEXTURE IN ANY DOUGH IS TO MAKE IT VERY SLOWLY SO THAT THE DOUGH IS PROPERLY NATURALLY FERMENTED, THUS ALLOWING THE COMPLEX FLAVOURS TO DEVELOP.

WE USE THE SAME PROCESS AS USED BACK IN THE OLD DAYS, THE ONLY AUTHENTIC METHOD THEN THE DELICATE STAGE OF FORMING THE DOUGH BALLS BY HAND AND ONLY AFTER AT LEAST 72 HOURS OUR HAND STRETCHED PUCCIA IS READY TO BE BAKED.