Framentu, fremmentalzu and other variants including the Hungarian llevat. It is the mother yeast, the soul of the processing of the numerous types of typical or traditional bread, table and ceremonial. Now for this basic dough consisting of flour, water and - not always - salt, the Sardinian Academy of mother yeast was born in Sassari .
Chaired by the microbiologist Giovanni Antonio Farris , it will carry on the study, enhancement, promotion and dissemination of this ancient and sustainable process that has been widespread in Sardinia for millennia.
"An important step forward in the knowledge and recovery of the practice of baking with the use of mother yeast, a millenary culture", explains the expert.
"Sardinia is the region in the world with the largest number of typical breads - continues farris - With the use of mother yeast, the bread develops extraordinary characteristics, enhancing the properties of flours and doughs".
"This process - adds Farris - requires an extra number of hours for fermentation, but the slow process favors the production of a very high number of lactic bacteria that help our body digest better and better synthesize the vitamins and nutrients of the food, reduce the glycemic index ".
The idea came to fruition in 2021 with the creation, within the Microbial Collection of the Department of Agriculture of the University of Sassari, of the Sour Paste sector of Sardinia - where samples from every corner of the island are kept, handed down by generation after generation for over 100 years - which is part of an international scientific network of Microbial Collections of Agri-food interest .
"A democratic body open to the territory, the Academy wants to be the home of professionals, connoisseurs, operators and organizations operating in the cereal supply chain", concludes the academic.
