Learn why our sourdough is the best
Sourdough dates back to... a long time ago! Back when the ancient Egyptians were still around. It is considered the oldest type of bread that contains a raising agent (such as yeast). It is unclear how sourdough was created, but some believe that it was a culinary accident rather than an intended recipe. Throughout the centuries, sourdough reached more than just the Egyptian culture, going to Greece, and, later, Rome. Many different cultures around the world have created sourdough bread in different shapes and colors. California is known as the state that houses sourdough not only because bread was an easy and filling choice for the miners who participated in the Gold Rush, but also because of its foggy weather. The mostly foggy California weather creates a beneficial environment for the fermentation of the Lactobacillaceae in sourdough. Because of its slow fermentation process, sourdough has also been considered a type of art. It has nurtured millions of people in the past, and it will continue to be a unique type of dough.
Sourdough doesn't use commercial yeast. Instead, it uses a starter that contains wild Lactobacillaceae (good bacteria!) and natural yeast in its fermentation process. This starter is then maintained using flour and water. It is prepared without preservatives, milk, sweeteners, or oils, and it contains several healthy nutrients such as vitamin B6, vitamin C, vitamin D, calcium, iron, magnesium, and cobalamin. It has a lower glycemic index compared to other types of bread, which allows for energy to be released over time rather than at once. This is why sourdough doesn't cause the familiar feeling of tiredness associated with eating carbs. As a consequence of this slower energy release process, the body can better assimilate the healthy nutrients contained in sourdough. The lactic acid in sourdough also makes gluten more digestible, which helps reduce the chances of lactose intolerance. In addition, there have been correlations between eating sourdough and higher blood amino acid concentration. Compared to regular doughs, sourdough is considered to be more beneficial for the digestive system and the body as a whole.
Why do we use sourdough?
Sourdough is a symbol of the history of California, so we wanted to contribute to the perpetuation of that history by establishing sourdough as our main pizza dough. Sourdough has been an essential element of our pizza recipes since 1918, and it has now also become a symbol of our history. Aside from being vegan, non-GMO, and full of nutrients, our sourdough is also low on sugar. We keep these benefits in mind to prioritize the well-being of our customers. Health does not have to come at the expense of taste, and we might be biased, but we can assure that our sourdough is also extremely tasty! Some even say that our sourdough has the perfect level of sourness to please everyone’s palates. Combined with our freshly-made sauces made from the finest ingredients, our crust intensifies the spices and seasonings on the pizza, creating an incomparable gastronomical experience. Many words have been used to describe our crust, and bland isn’t one of them. We invite you to try it and see it for yourself.