06/09/2021
BETWEEN SOURDOUGH AND REGULAR PIZZA
If you’ve not experienced the chewy, soft, tanginess of sourdough we urge you to make a lunch date with a sourdough pizza with Lavanta pizza today. Sourdough has ‘risen’ in popularity in recent years and transformed the pizza scene. We’re not saying that regular, yeast based pizzas aren’t delicious (they are!) but sourdough has something different about it. Read on to find out the main differences between regular bread and sourdough.
WHAT IS SOURDOUGH MADE FROM?
In fact, the ingredients of a sourdough and a traditional yeast pizza are essentially the same; yeast, water, flour and salt. It might surprise you to know that there is even the same level of sugar in regular and sourdough pizza, even though sourdough is considered healthier.
It is the method employed for making the dough that varies and results in the differences in flavour and texture between regular pizza and sourdough.
SO HOW IS SOURDOUGH MADE?
When you make a regular pizza base, your key ingredient is active dry yeast which reacts with gluten to make the dough rise. Sourdough, however, must be made with what we call a ‘starter’. The starter is made from a combination of yeast and naturally occuring lactobacilli. This bacteria produces lactic acid which ferments the dough, and contributes the ‘sour’ taste associated with sourdough.
The other difference is that the yeast used in sourdough is ‘wild’ yeast. Wild yeast is present in many foodstuffs and baking ingredients, and exists naturally in all flour. Wild yeast is more resistant to acidic conditions than baker’s yeast and works together with the lactobacilli to raise the dough.
The instant yeast used to make regular bread is much more commercially available. Instant yeast is easy to mass produce and works much faster than wild yeast to proof dough.
The fermentation process when making sourdough bread is much longer. Regular pizza dough can be made within a few hours, but it will take on average 5 days for a sourdough starter to be ready. Wild yeast prefers cooler temperatures, so this timeframe can vary depending on the kitchen. As bubbles form on the surface of the mixture, this is a sign the starter is almost ready. However it’s not until the bubbles turn to froth that it can be turned into a delicious pizza!
IS SOURDOUGH HEALTHIER FOR YOU?
Because the lactic acid in sourdough bread is low glycemic, it means that sourdough bread is converted to blood glucose more slowly. It is much easier to digest and has been linked to a healthy gut. The lengthy fermentation process of making sourdough releases nutrients including iron, zinc, magnesium, antioxidants, folic acid and other B vitamins.
IS SOURDOUGH A NEW INVENTION?
Sourdough isn’t a recent development, it is actually one of the oldest methods of fermentation and its origins can be traced back to Ancient Egypt!
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DIFFERENCE BETWEEN SOURDOUGH AND REGULAR PIZZA
If you’ve not experienced the chewy, soft, tanginess of sourdough we urge you to make an order Lavanta sourdough pizza today. Sourdough has ‘risen’ in popularity in recent years and transformed the pizza scene. We’re not saying that regular, yeast based pizzas aren’t delicious (they are!) but sourdough has something different about it. Read on to find out the main differences between regular bread and sourdough.
WHAT IS SOURDOUGH MADE FROM?
In fact, the ingredients of a sourdough and a traditional yeast pizza are essentially the same; yeast, water, flour and salt. It might surprise you to know that there is even the same level of sugar in regular and sourdough pizza, even though sourdough is considered healthier.
It is the method employed for making the dough that varies and results in the differences in flavour and texture between regular pizza and sourdough.
SO HOW IS SOURDOUGH MADE?
When you make a regular pizza base, your key ingredient is active dry yeast which reacts with gluten to make the dough rise. S
