Why does sourdough crisp when it's toasted?

Joined Mar 4, 2007
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?
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