In a world where processed foods dominate our tables, rediscovering authentic sourdough bread is a journey towards purity and health.
This bread, made from ancient cereals grown in the lands of Guadalajara, is not only a delicacy that awakens the senses, but a true nutritional treasure.
Ancient wheats such as spelt and negrillo, carefully cultivated by local producers, are a rich source of fibre, minerals and antioxidants, which, when combined with the slow natural fermentation process, allow the bread to breathe life, while preserving all its nutrients.
This bread not only nourishes the body, but also nourishes the soul, thanks to its ability to improve digestion, strengthen the immune system and balance energy levels.
The bread workshop offered by chef Samuel Moreno at the Molino de Alcuneza invites participants to immerse themselves in this ancestral process, where tradition and health are found in every crumb.
The workshop is not only educational but also very interactive, as participants make their own bread and take it home, after having had a very enriching time in the unique setting of Molino de Alcuneza.
Samuel instructs us in the whole process of bread making, from the preparation of the dough to baking it, in the traditional way, explaining the virtues of authentic sourdough bread and transporting us to the rich baking tradition of the region.
All this to enjoy the end result: fresh and delicious bread, made with our own hands.
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