Elaboración de una propuesta gastronómica para potenciar el uso de pan duro de masa madre

Abstract

Abstract: Stale sourdough bread represents an excellent opportunity to transform a commonly discarded ingredient into a delicious culinary creation, rich in flavor and texture. Instead of being discarded, stale bread can be reinvented in new dishes that will surprise even the most discerning diners. The main objective of this work in developing gastronomic proposals is to innovate by leveraging stale sourdough bread as a fundamental ingredient, thus promoting its reuse in culinary recreational recipes. This arises from the problem of widespread waste. It seeks to find alternatives such as crispiness, flours, and sauces, thus addressing culinary creativity. Experiments will be conducted to develop its reusability through various tests and validated by the juries who will judge the various recipe preparations. The results will demonstrate that it is possible to transform traditional foods and make them attractive to the public or consumer, thus encouraging culinary alternatives to the widespread use of stale bread.