The foundational element for many classic Italian dishes, this specific bread base relies on live, active cultures to initiate fermentation. This biological process yields carbon dioxide, creating the characteristic airy texture found in a quality finished product. For example, a Neapolitan-style preparation often benefits from the unique flavor profile contributed by this leavening agent.
Utilizing a live culture introduces complexities that, when mastered, result in improved flavor, texture, and digestibility. The extended fermentation process allows for greater gluten development, leading to a more elastic and easily workable dough. Furthermore, the extended proofing period contributes to a richer, more nuanced flavor compared to quick-rise methods. Historically, this technique represents a more traditional approach to baking, predating the widespread availability of commercially produced instant yeast.
