“Although for some time there has been an increase in the consumption of sourdough bread, it was in quarantine where its preparation was all the rage in private homes. Free time and the large number of online activities that appeared during that time made this trend grow a lot. Likewise, consumption in bakeries was boosted mainly because the flavor is unique and unmistakable, it has the right touch of acidity, the crunchy crust and the much softer crumb, beyond the fact that we are also eating a healthier and more nutritious food, with substances favorable to digestion”, explains Silvina Mangoneteacher Pastry chef and baker from Molina Bakery.
In it sourdough bread day, which is celebrated on April 1, few know the particularity of this edible product. One of them is that, depending on the format it is given, it can be enjoyed as a company with many dishes, for example, a rich Focaccia Made from sourdough, it can be used in a good snack, in an entree or as toast. Country bread goes well with any meal and, of course, with pasta it is the perfect accompaniment.
It is believed that around 2000 BC, the Egyptians discovered the elaboration technique by mistake, which has been perfected over the years until today. Sourdough bread is considered to be the most archaic and natural way of making bread. Its formula was born prior to industrial transformations, and even prior to the creation of yeast. With fundamental ingredients: water and flour.
In this regard, the specialist details: “In its preparation it is essential to use organic elements and water without chlorine. It is very important to take into account the temperatures throughout the process, because the hotter the times, the shorter the times, which leads us to be more attentive. On the other hand, when it is colder, everything takes longer, so times end up extending”. In the case of the Molina bakery specialized in sourdough, they contemplate that the addition of temperature is obtained with a substitute of industrial yeast that will give you a taste of the real thing. In this way, it is like taking the concept of artisanal and achieving its own flavor.
“Offer a home-made, rich product that, in turn, is healthy and natural. It was quite an experience to come up with a recipe that fits the flavor we were looking for. After several tests and the mix of whole wheat, rye and white flour, we found the ideal formula for our sourdough breads” indicates the professional who supplies the more than 17 stores with the old product, from her production center located in slaughterhouses
“The good thing about sourdough breads is that they last a long time. It can be kept in the cold, both in the camera and in the freezer, being well covered, they do not lose their qualities. What I always advise is to keep them, in the form of toast, to take out only what is needed, and so that it also yields more. And at room temperature, they tend to last at least a day longer than regular breads,” concludes Mangone.
In a curious ephemeris, that several people will remember a virtual sourdough bread course at the time of the pandemic, is a direct way to return to the beginnings of good nutrition. A healthy and versatile option, capable of adapting to both sweet and savory environments and turning any recipe into a rich, nutritious and flavorful alternative.
by RN
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