When we think of biological or organic products directly associate with the vegetables and fruits. What we know is that there are a number of derivatives that are considered organic and among them we can mention cereals and breads.
The organic bread is a very noble, tasty and healthy that we can incorporate into your diet.
It is necessary to discern three broad groups of bread, industrial bread, artisan bread and organic bread or biological.
The artisan breads and biological are composed not only of high quality raw materials, but are made with a special dedication.
The result of this fabulous combination allows us to eat a loaf of bread different than the industry one.
According to Xavier Barriga, baker of Barcelona, "what people value most of the organic bread is the taste and conservation." This baker has produced organic bread for two years at his bakery Turris. Aribau Street opened in Barcelona, and this September has opened its second establishment.
The baker has no hesitation in saying that, although not too many people buy organic breads compared to the rest of breads, this type of eating is very faithful to the product.
And thanks to his experience we can affirm that what people value most of the organic bread is, first, taste and preservation, then they are also valued breads without any addition of flour improver and preservative.
While today we can find a growing supply of organic products, we face an undeniable fact: it is still difficult to find where to buy organic bread.
The reasons are very simple and basic: You must use sourdough for success and that requires method, culture and passion. The days of rest and fermentation are long and if something is missing in most bakeries today is time and patience.
Source: Ecoalimenta / Directo al paladar
Tags: flour organic organic bread processing yeast
How to advertise
Working in Biomanantial
Letters to the Editor
Send your e-mail to receive our newsletter offerings: