Elaboración de panes con masa madre de levaduras naturales provenientes de la chicha de jora con sustratos vegetales de taxo, tomate de árbol, uvilla, babaco y naranjilla

Abstract

The present intervention study merges two ancestral techniques that, with the passage of time and industralization, have been consumed less and less. Chicha de Jora is a traditional drink of the peoples of Ecuador, which symbolizes friendship within the communities. And the slow fermentation, which is known for the use of the sourdough, is a technique that, although over time it was lost by industrialization in the bakery process, it has become fashionable nowadays, not only because of its way of preparation but also due to its great health benefits. This is why the chicha de jora has been taken when several typical fruits of the province have been added, such as the golden berry, the babaco, banana passion fruit, tree tomato, and naranjilla as the basis for the preparation of sourdough; this process is long and requires a lot of patience because taking care of the sourdough preparation involves a lot of time and dedication given that many climate and physical factors can alter its pH by making it very acidic or very alkaline, so extreme care is necessary in order to achieve in the bread a symphony of flavors, smells, and sounds, which this product must have to be considered perfect.