This product is a market pioneer and it’s available on Amazon

At Darwin Bioprospecting Excellence we have created Masa Mater, an ecological sourdough preparation that can be used to bake sourdough bread in only a few hours. With our product, you can make high quality bead almost instantly, as it doesn’t require the preparation and maintenance of an active sourdough culture for several days, and it doesn’t require the use of industrial yeast or pressed yeast.
The process is much more simple and fast than working with traditional sourdough; you just have to mix the contents of a Masa Mater sachet with flour, water and salt, knead the dough, let it rise (the hours depend on the type of bread that you want to bake) and bake. Like this, Masa Mater – created with lactic acid bacteria and wild yeast – allows to bake bread with the quality and taste of traditional sourdough bread. The name Masa Mater Secale has been given to our first Masa Mater product, which is now available on Amazon. This is only the first of a range of Masa Mater products that will grow in the upcoming months.

Manel Porcar, the president of the company, assures: “It’s a product that didn’t exist until now and that has taken quite a while for us to develop due to the technical complexity of selecting and combining specific microorganisms (bacteria and yeast) that are responsible for sourdough fermentation”. With Masa Mater “we can avoid the long fermentation times and the sourdough preservation issues that arise when maintaining traditional active sourdough cultures”.

On Masa Mater’s website you can find more detailed information about the product and about the ways you can buy it, although Darwin’s president has indicated that “it will be distributed mostly via Amazon”.

The advantages of sourdough bread

“Sourdough bread is objectively better due to its taste, its different aromas, its improved preservation throughout time, and its digestion, as it contain less gluten”, says Porcar. The characteristic taste of sourdough bread is due to its fermentation process, which is developed by a consortium of microorganisms (lactic acid bacteria and yeast).

Sourdough bread prepared with Darwin’s “Masa Mater” product. Source: PCUV

Regular bread (non-sourdough), is usually made with industrial or pressed yeast: “The best bread is made with sourdough, and it must contain the lactic acid bacteria that we have combined with wild yeast in our product”.

All is left now is to try it out for yourself and enjoy both preparing it and eating it as a true bread-lover would!