Sourdough, explained: why our bread takes so long

Long fermentation, organic flours and a live culture. Not a trend — it changes the flavour and how it sits with you.

Our toasts rest on one thing: the bread. If the bread is mediocre, it does not matter how good the ham on top of it is.

What long fermentation means

Industrial bread is made in a few hours with a large dose of commercial yeast. Ours ferments for far longer using sourdough — a living culture of wild yeasts and bacteria that feeds on the flour itself.

That wait is not for show. Things happen during it.

What the bread gains

• Flavour. Fermentation produces acids and aromatic compounds. That slight tang and the deep cereal note come from there.
• Digestibility. The bacteria begin breaking down some of the gluten and starches. Many people who say bread does not agree with them handle sourdough well.
• Keeping quality. It lasts days without going stale and without preservatives.
• Crumb. Irregular holes, a crust with character. Bread that stays crisp under avocado and egg.

Our flours

We combine wheat, rye and malt, all organic. Rye brings depth and colour; malt brings sweetness and that dark, glossy crust.

The gluten-free alternative

We also make a gluten-free protein bread from seeds and sprouted grains, with sourdough and no added sugar, under 30 g of carbohydrate per 100 g. Any toast can be made with it for 1 € more.

The simplest test

Order the tomato and olive oil toast — 3,50 €. Bread, tomato, good extra virgin olive oil. There is nowhere to hide, which is exactly why it is the best way to judge a kitchen.

La Galga, Calle Pintor Casilari Roldán 12, La Malagueta, Málaga.