Tasty with an aromatic crust and a slightly acidic base feature, the peculiarities of the “Lentini traditional bread” are well known beyond the production sites.

Its high digestibility, its intense and variegated taste can be attributed not only to the typical baking in the oven, heated burning olive and/or orange wood, but mainly to a mixture obtained with water, durum wheat semolina and mother yeast.

This precious ingredient, also known as acid dough or natural yeast, is a mixture of water and flour left to ferment naturally and periodically refreshed with the same ingredients.  The typical characteristics of the final product are therefore to be attributed to the development in the dough, not only of the saccharomycetes, including the first of all Saccharomyces Cerevisiae, also present in beer yeast, but also of a wide variety of lactobacteria naturally present in semolina.

In detail, the high digestibility of the bread is the result of the high presence of lactic acid, produced by the bacteria (the good ones), which better transform the dough proteins, also contributing to improving the aromatic characteristic of the finished product; really, these acids together with alcohol, produce, during baking in the oven, compounds generating the precious characteristics, while the development of acetic acid gives a slightly acidic taste.

Based on what we said, it is easy to perceive that, due to the composition of microorganisms present in the dough, determined by the semolina used to refresh the mother yeast and by the selection of the natural environmental bacterial content, we obtain that “magic harmony” of flavors and smells, always different, but at the same time typically familiar, released when we break our precious bread, still hot.

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