Description
Slow fermentation using wild yeast and lactic acid bacteria for complex flavor development.
Technical
Wild Saccharomyces cerevisiae and Lactobacillus species metabolize carbohydrates, producing CO2 (leavening), ethanol, and organic acids (flavor). Proteolytic enzymes break down gluten, improving digestibility.
Culinary Significance
Creates light, airy crust with distinct sourdough notes while meeting Neapolitan pizza's strict texture requirements.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
22°C optimal
18°C to 25°C range
Time
48 hours
24 hours – 72 hours
Equipment
Wooden mixing troughLinen dough coucheProofing box