{"id":741,"date":"2024-03-25T18:30:41","date_gmt":"2024-03-25T17:30:41","guid":{"rendered":"https:\/\/www.gastronautamallorca.com\/?p=741"},"modified":"2024-04-22T13:43:33","modified_gmt":"2024-04-22T11:43:33","slug":"el-secreto-esta-en-el-grano","status":"publish","type":"post","link":"https:\/\/www.gastronautamallorca.com\/en\/2024\/03\/25\/el-secreto-esta-en-el-grano\/","title":{"rendered":"The secret is in the grain"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"741\" class=\"elementor elementor-741\" data-elementor-post-type=\"post\">\n\t\t\t\t<div class=\"elementor-element elementor-element-321eabc e-flex e-con-boxed e-con e-parent\" data-id=\"321eabc\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7e21ecc elementor-widget elementor-widget-heading\" data-id=\"7e21ecc\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The secret is in the grain<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-c6d7e1b elementor-widget elementor-widget-text-editor\" data-id=\"c6d7e1b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">Since I started this project, I focused on sourcing high-quality RAW MATERIALS, and I had to start from the beginning, with the main ingredient, the one that would be present in almost all of my creations.<\/span><\/p><p><span style=\"font-weight: 400;\">The now so questioned, demonized, and criticized FLOURS.<\/span><\/p><p><span style=\"font-weight: 400;\">These days, refined flours not only undergo an industrial process where some of their components, such as wheat bran and germ, are removed, leaving only the starchy endosperm; they also suffer from the addition of other types of flour, leavening agents, and other additives.<\/span><\/p><p><span style=\"font-weight: 400;\">So, I was clear that I didn't want to use them.<\/span><\/p><p><span style=\"font-weight: 400;\">Then I began to investigate the range of ORGANIC FLOURS, which not only abstain from fungicides and other chemicals in their cultivation but also preserve the germ, are ground with a stone mill rather than steel, thus retaining a multitude of nutritional values.<\/span><\/p><p><span style=\"font-weight: 400;\">Don't you feel a little better about it now?<\/span><\/p><p><span style=\"font-weight: 400;\">I started making my SOURDOUGH with these new flours and... surprise! They reacted wonderfully, thanks to their higher content of microorganisms and nutrients.<\/span><\/p><p><span style=\"font-weight: 400;\">It was just a matter of getting used to the fact that they had nothing to do with industrial flour, and sometimes the results of the baked goods were not as expected; they didn't always look the best physically, although their flavor made up for everything.<\/span><\/p><p><span style=\"font-weight: 400;\">This also meant a significantly higher expense due to the significant cost difference between industrial flour and organic flour, but I decided to face it, maintain my values, and remain faithful to the belief that good ingredients and good practices would make a difference.<\/span><\/p><p><span style=\"font-weight: 400;\">I thought it would be easier, to be honest, and that just by replacing one flour with another in my recipes, there would be an improvement. But visually, it was quite the opposite, and that's when I became even more aware that it was a DIFFERENT PRODUCT and deserved a completely DIFFERENT TREATMENT.<\/span><\/p><p><span style=\"font-weight: 400;\">But as it often happens when things are meant to be, everything just falls into place to make it happen. I came across a book on SOURDOUGH BREADS, simply wonderful, by the same great person who prepared my flours with so much LOVE, and explained their processes with such PASSION.<\/span><\/p><p><span style=\"font-weight: 400;\">And that's when, reluctant but obedient, I began to pay attention to times, temperatures, pH levels, and other indications that initially sounded like Chinese to me.<\/span><\/p><p><span style=\"font-weight: 400;\">I understood that rests, soaks, the addition of sourdough starter, the activation of seeds, in short, PATIENCE, transforms a simple BREAD into an excellent food.<\/span><\/p><p><span style=\"font-weight: 400;\">There's still a long way to go. There are recipes I can't make due to various limitations, whether it's space, knowledge I haven't acquired yet, or especially the lack of suitable machinery.<\/span><\/p><p><span style=\"font-weight: 400;\">But I'm very proud to offer this product that's 100% organic, 100% artisanal, which not only nourishes and satisfies but also FEEDS THE SOUL.<\/span><\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Since I started this project, I focused on obtaining good QUALITY raw materials, and I had to start at the beginning, with the main ingredient, the one that was present in almost all my preparations. The now so questioned, demonized and criticized FLOURS...<\/p>","protected":false},"author":1,"featured_media":1334,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-741","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>El secreto est\u00e1 en el grano - Gastronauta<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gastronautamallorca.com\/en\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El secreto est\u00e1 en el grano - Gastronauta\" \/>\n<meta property=\"og:description\" content=\"Desde que inici\u00e9 este proyecto, me centr\u00e9 en hacerme con materia prima de buena CALIDAD, y deb\u00eda empezar por el principio, por el ingrediente principal, aquel que estuviera presente en casi todas mis elaboraciones. Las ahora tan cuestionadas, demonizadas y criticadas HARINAS...\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gastronautamallorca.com\/en\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\" \/>\n<meta property=\"og:site_name\" content=\"Gastronauta\" \/>\n<meta property=\"article:published_time\" content=\"2024-03-25T17:30:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-04-22T11:43:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gastronautamallorca.com\/wp-content\/uploads\/2024\/03\/IMG_1467-Edit.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"853\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"author\" content=\"Ugo\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Ugo\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\"},\"author\":{\"name\":\"Ugo\",\"@id\":\"https:\/\/www.gastronautamallorca.com\/#\/schema\/person\/226537d4d1d9bd81da3f94e242867441\"},\"headline\":\"El secreto est\u00e1 en el grano\",\"datePublished\":\"2024-03-25T17:30:41+00:00\",\"dateModified\":\"2024-04-22T11:43:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\"},\"wordCount\":515,\"publisher\":{\"@id\":\"https:\/\/www.gastronautamallorca.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gastronautamallorca.com\/wp-content\/uploads\/2024\/03\/IMG_1467-Edit.webp\",\"articleSection\":[\"Sin categor\u00eda\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\",\"url\":\"https:\/\/www.gastronautamallorca.com\/2024\/03\/25\/el-secreto-esta-en-el-grano\/\",\"name\":\"El secreto est\u00e1 en el grano - 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