Spain

"Mother dough," or "Masa Madre" in Spanish, was traditionally passed down from mother to daughter for generations. It was a way for the mother to provide her daughter with a piece of sourdough to use when she started her own family. In the 20th century, bakers began using commercial yeast instead of sourdough, but there has been a recent revival of sourdough in Spain. There are new regulations regarding sourdough bread, and I'm meeting bakers in Zaragoza, Alfacar near Granada, Baja Zallo near Bilbao, and Barcelona, who are a part of this resurgence. They are using sourdough to create delicious bread, and I'm capturing their stories in my documentary, "Quest for Sourdough” in Spain.