Pan de Centeno con Masa Madre

This whole grain rye bread uses a live sourdough starter, stone-ground flour, and processes like autolysis and slow fermentation to create a moist, digestible texture. It is free of additives and commercial yeast, and has a thick crust and smoky aroma.

• The description claims the bread has a unique mineral profile due to Guatemalan rye grown in volcanic soil.
• The description claims the bread has a softer gluten and dense yet airy crumb structure.
• The description claims the bread is free of additives and commercial yeast, using only sourdough, water, and salt.