The wheat that nourishes itself with the morning dew

This is the story of ‘Aragón 03’, a Spanish variety of wheat that almost disappeared had it not been for a small family that kept growing it year after year. Almost forgotten, it has been rediscovered and even chosen by one of the most influential North American chefs to breed it due to its great flavor. Above all, it makes amazing whole wheat breads. Sigue leyendo

Long fermentation breads

We all know the benefits of a long fermentation in our breads: more flavor, more aroma, more health. However, one has to take extra care to avoid over-fermentation and too much sourness, especially when using a sourdough starter and fermentations of up to 48 hours. Fermentation at cold temperatures will aid us to get wonderful breads with a juicy crumb and a flavorful crust. Sigue leyendo

100% rye breads. The case of Rugbrød


In South Spain, where I live, rye is an exotic grain, and rye breads are almost nowhere to be seen. And when they are, they usually resemble bricks rather than loafs. So heavy you can use them as a throwing gun. But we all know that whole rye breads can be light, delicious and full of flavor. Recently, I have discovered that the substitution of some rye grains (cracked or whole) for part of the flour adds an extra dimension of flavor to rye breads. There are many different recipes that include rye grains in the formula. Germany and the Scandinavian countries are experts in this kind of breads. I am particularly enthusiastic about a Danish one, the Rugbrød. It has a perfect balance between flour, cracked grains and seeds. Sigue leyendo