Why does sourdough crisp when it's toasted?

Discussion in 'Pastries & Baking' started by tralfaz, Mar 20, 2016.

  1. tralfaz

    tralfaz

    Messages:
    101
    Likes Received:
    11
    Exp:
    20 yrs in tiny and large kitchens
    I've just made some pizza dough to rise overnight for tomorrow's pizza night and was lamenting killing my sourdough starter.  That lead me to the question of why does sourdough make crisper/chewier toast (or pizza crust)?  Does acidity do something to it?  Change the proteins?  Does cheating with yogurt or vinegar give a similar texture?