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?

1kg of flour “doppio 0” for 6 pizzas: 600ml of water, 100gr of sourdough, 20gr of salt and 10ml of olive oil extra virgin.

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 fermentation slows down, feeding is required every 2 to 3 weeks. However, if Aulus is kept at room temperature (25° to 28°C), it ferments rapidly and needs to be fed multiple times a day. Typically, at room temperature, feed your sourdough starter every 12 to 24 hours, depending on its 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?

To increase the quantity of your sourdough starter, we recommend using a ratio of 1:2:2—one part starter to two parts water and two parts flour. Aulus can be fed with any type of flour; however, keep in mind that the starter will need time to adapt to a new flour. For consistency and optimal performance, we recommend always using the same type of flour. Additionally, we strongly suggest using organic flour (bio), as it contains more nutrients to support the fermentation process.

How can I maintain my sourdough starter when traveling?

When traveling, feed your sourdough starter and refrigerate it 1–2 days before your departure. For short trips (1–2 weeks), the starter can remain unfed in the refrigerator. For longer trips, consider dehydrating it so it can be reactivated upon your 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. Keep in mind that you will need to feed it multiple times to double its size and make it ready for use again.

How do you feed your sourdough starter?

For feeding Aulus, we recommend a ratio of 1:1:1—one part starter to one part water and one part flour. We feed our sourdough starter with Tumminia ancient grain flour. Using Tumminia ancient grains in sourdough fermentation helps maintain a balanced acidity level due to its natural properties. This results in a milder yet more complex acidic profile compared to conventional wheat, enhancing both the flavor and digestibility of sourdough pizza. Ancient grains can be hard to find, but you can also use Vollkornmehl (whole wheat flour) or Integrale, as these are nutrient-rich alternatives. If needed, feel free to reach out to us—we can provide Tumminia flour directly. Keep in mind that every sourdough starter is unique, influenced by the type of flour, the temperature, and the microbial diversity in its environment.

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.