What to do with stale bread: from salmorejo to the last crumb

If artisan bread comes into your house, sooner or later it will happen to you: There is a piece of yesterday's loaf left and you don't know whether to toast it, save it or give up. Good news: In Córdoba we have been solving that dilemma for centuries, and the most famous answer is to eat it cold and with a drizzle of olive oil.. In this article […]

Cultured sourdough vs natural ferments: it's not the same

EXTRACT
Are cultured sourdough and natural ferments the same thing?? No. In this article we clarify their real differences, how they are used in artisanal baking and why it is important not to confuse concepts when we talk about fermentation and bread quality.