Instagram story viewer> @masaperuvianbakery> Posts

MASA

@masaperuvianbakery

32

followers

95

following

🥖Sourdough bread
🥮Peruvian sweets
🚗 Local Delivery
✉️ DM to order
⚓️ Made in RI

POSTS STORIES REELS TAGGED

Always handmade. Always made with love. by @masaperuvianbakery

3

0

3 months ago

Mini alfajorcitos😍 by @masaperuvianbakery

5

0

4 months ago

Alfajores Signature Box 😮‍💨 by @masaperuvianbakery

4

1

4 months ago

#justonemore
#cookietherapy
#cookies>everything by @masaperuvianbakery

6

0

9 months ago

by @masaperuvianbakery

4

0

a year ago

Get you alfajores @bluefishperuvian 😋 by @masaperuvianbakery

5

0

a year ago

The starter, the star of the show!
The most important ingredient in sourdough baking is what makes your bread rise, what attributes it's distinguishable taste, and produces an exclusive aroma; the starter- also known as a "culture", "pre- ferment", "masa madre" or as I call it "the life of the bread." But no matter what you call it, a starter is a unique mixture of flour, water, wild yeast and bacteria nurtured over time. The microorganisms that colonize your starter (yeast + bacteria) live all around us in the air, water and soil. When the wheat grains are harvested from the fields, they are covered by millions of wild yeast and bacteria cells. When the flour is milled, these microorganisms wind up in the flour. Then, the flour is mixed with water which causes these microorganisms to grow and once this population of yeast and bacteria is established and stable, you will have created your own microbial ecosystem!
Some starters are so special they are like a part of the family, passed down through generations like traditions and legacies. Others, like mine, began as a newfound love.
Left pic: Unrefreshed starter @ 245pm
Right pic: Refreshed and active starter @8pm by @masaperuvianbakery

3

0

4 years ago

The Artisan Loaf
When people ask me if I have a favorite (anything), I always say, "It depends on the day." ;p Today, my favorite bread is the Artisan Loaf. Flour, water and salt make this chewy and crusty bread a great companion to any meal or be the meal.
The crumb is the soft and chewy texture inside the bread and it's developed by stretching and folding the dough several times during bulk-fermentation.
A good dark crusty crust is achieved by creating a steamy environment in the oven for the first 20 minutes of baking to get a nice rise on the loaf. Then, super high temperatures darken and caramelize the top until perfection.
Artisan Loaf, how can you not be my favorite... today. by @masaperuvianbakery

4

0

4 years ago

Like all good things, I started this journey with love.
I remember baking my first sourdough bread... pale, dense and a bit undercooked because I was too impatient to wait a whole hour for it to cool down to taste it, but it was the most incredible aroma that ever filled my kitchen!
I also remember not knowing what sourdough was, all we ever consumed was grocery store bread which is leavened with commercial yeast- economic, convenient and if home made, from bowl to table in under two hours... what a bargain!
Then, there is SOURDOUGH! Between the starter, stretch and folds, cold bulk fermentation vs. room temperature bulk fermentation, getting the scoring right, etc I thought it would be years before I produced a decent loaf. It's lengthy process could be off putting in the beginning, but I tell you it only takes that first time to fall in love with bread, quality bread!
There is a ton of science and literature that backs up the health benefits of sourdough bread but I will simply say it is good and good for you.
The more I baked, the more I fell in love with the process, feeding the starter, making the leaven, gathering the ingredients, mixing the dough... Every part of making bread is an experience and it takes every bit of you- mind, body and spirit.
Every loaf brings a new challenge and with it a new opportunity to learn and improve. They say: "Where there is a will there is a way" to that I might add... "Where there is flour, water and salt, there is sourdough." by @masaperuvianbakery

2

0

4 years ago