Sourdough starter

AULUS is the secret weapon in ALBA’s pizzas

Our sourdough starter has been fermenting for 160 years. We first encountered Aulus during our time in Berlin, and we decided to blend it with some of the starter given to us from our founder Meagan's mom, Nanci. Originating in Iceland, Aulus now powers the leavening of our dough at ALBA. It relies on natural fermentation using wild yeasts and lactobacillus bacteria present in the surrounding environment. This process enhances the nutritional profile of our sourdough pizzas and contributes to their distinct flavors and textures. Aulus resides in our fermentation chamber and prefers to slowly ferment in our fridge for 48 hours.

During this natural fermentation process, our sourdough breaks down gluten and phytic acid, making the dough more digestible for individuals with mild gluten sensitivities, or those looking to reduce their gluten intake. Please note that this does not apply to people with celiac disease. The fermentation of the sourdough increases the availability and absorption of certain nutrients, such as minerals like magnesium and zinc, and B vitamins like folate and riboflavin, making the dough more nutritious compared to conventionally leavened dough.

Our pizza dough, which is solely produced with Aulus and nothing else, has a lower glycemic index compared to dough made with commercial yeast. This results in a slower and steadier rise in blood sugar levels, making it a favorable option for individuals managing their blood sugar levels. The fermentation and longer rising times of our sourdough imparts a unique, tangy flavor and aroma to the bread, enhancing its overall taste and appeal. We love that sourdough has a rich history and tradition, and that it brings people together through shared experiences of baking, passing down starter cultures, and appreciating the craft and artistry involved.

FAQs

What is a base recipe for a sourdough pizza?

Sourdough Starter: 400g (fed and active) Water: 816g for 68% hydration, Flour Tipo 0 or Tipo 00 1200g Salt: 40g Olive Oil: 80g (optional, for a softer crust)

How do I know if my sourdough starter is ready to use?

Your sourdough starter is ready to use when it has doubled in size, has a bubbly and frothy appearance, and has a pleasant, slightly tangy aroma. This usually occurs within 4 to 8 hours after feeding, depending on room temperature and the activity level of your starter.

How often should I feed my sourdough starter?

To ensure the longevity and usability of your sourdough starter Aulus, it is crucial to feed it regularly. The frequency of feedings depends on the temperature at which Aulus is stored. If kept in the refrigerator, where it ferments slowly, feeding is required every 2 to 3 weeks. However, if Aulus is kept at room temperature, it ferments rapidly and needs to be fed multiple times a day. Feed your sourdough starter regularly, typically once every 12 to 24 hours, depending on room temperature and activity level.

What should I do after receiving a sourdough starter?

After receiving a sourdough starter, begin by feeding it regularly to maintain its health and activity. Consider using bio flour for feeding, as it tends to contain more natural microbial diversity, which can contribute to a more robust and flavorful sourdough culture.

How can I increase the quantity of my sourdough starter effectively and safely?

For feeding Aulus, a recommended ratio is 1:1:1, meaning one part starter to two parts water and two parts flour. When preparing Aulus for storage in the refrigerator, you can use 100g of starter with 100g of water and 100g of flour. If Aulus needs to be reactivated for making pizza, this ratio can be scaled up to produce the necessary amount of starter. Aulus can be fed with any type of flour. However, over time, it will adapt to the flour used most frequently. Therefore, it's practical to feed Aulus with the same flour you typically use for pizza baking, as this will help it perform better with that flour during baking. We strongly reccommend using Bio flour.

How can I maintain my sourdough starter when traveling?

When traveling, feed your sourdough starter and refrigerate it for 1-2 days before leaving. If it's a short trip (1-2 weeks), it can be left unfed in the refrigerator. For longer trips, freeze a portion or dehydrate it for reactivation upon return.

Can I keep the sourdough starter in the fridge?

Yes, you can store your sourdough starter in the refrigerator to slow down its activity. Feed it regularly (approximately once a week) to keep it active.

How do you feed your sourdough starter?

We feed our sourdough starter with Tumminia ancient grain flour. Using tumminia ancient grains in sourdough fermentation contributes to a balanced acidity level due to itsnatural properties. This results in a milder and more complex acidic profile compared to conventional wheat, enhancing the overall flavor and digestibility of the sourdough pizza.

Does sourdough contain less gluten?

Sourdough pizza contains less gluten due to the fermentation process breaking down some of the gluten proteins, making it easier to digest for individuals with gluten sensitivity.

Why is sourdough healthier than beer yeast?

Sourdough fermentation involves lactic acid bacteria which may offer potential health benefits, such as improved digestion and absorption of nutrients, compared to beer yeast fermentation.