Francisco Javier Antoja
 
Flour, water and salt. Sourdough is in fashion. The reality is that the use of sourdough, in its different classes, is nothing more than a return to the origins of the bakery after the hiatus that led to the introduction of chemical yeasts in the bakery processes.
 For several decades, with exceptions and mainly in small rural bakeries, bakers used yeast as a quick and simple way to increase the speed of their production.
 This baking period, in which volume and quantity prevailed over quality, began to change a couple of decades ago when some master bakers began to use sourdough, or sourdoughs, again to achieve better flavor and preservation of some breads. With the arrival of young bakers, with further training thanks to the efforts of their families, and given the success of some of them, the bakery moved towards a "revolution" based on "tradition"; that is to say, the new bakery that triumphs in the world, is nothing more than going back to its origins: good raw materials, use of sourdoughs and long fermentations.