Today there is lots of bread that we throw away almost the third part; in Spain more than 600 million pounds a year. Some advise us to reuse it by garlic, or milk soups or grinding it to coat other products. The business of bread ( the business with the necessary nutrients should not be allowed, everyone should be able to have enough to live by the mere fact of being born because nobody we see to come to the world ) bread business is based on the speed and increase production, the antithesis of good bread which should be done calmly and lovingly how our mothers and grandmothers, keeping the dough in fermentation the night did.
Today there is lots of bread that we throw away almost the third part, in Spain more than 600 million pounds a year. Some advise us to reuse it by garlic, or milk soups or grinding it to coat other products. The business of bread ( there should be no business with basic foodstuffs such as bread and milk, and some add wine ) It is based on the speed and the quantity produced, i.e., the antithesis of good bread which should be done with care and without haste, with water, wheat flour, a little salt and slow fermentation with yeast, now it is called sourdough as if they were to discover the Mediterranean. Our grandmothers and mothers of the villages of Castile and other parts of Spain let the dough ferment overnight to bake bread the next day. Before you start to make the loaves, my mother cut a piece of dough about 200 grams, which was wrapped in a cloth of linen in a clay pot. It was the hurmiento, the yeast that another person would use the next day.
