seed-rising-fire. Wheat and ancient breads

Past event

Ancient wheats, cultivated for centuries, are resilient in different regions of the world and constitute a valuable reservoir of genetic diversity. Traditional varieties such as escaña, candeal wheat or xeixa retain unique characteristics that have largely been lost in modern wheats: some natural resistance to drought and certain pests, distinctive flavours and a milder protein composition accompanied by a variety-specific micronutrient profile.

Preserving and recovering the use of these wheats is not a nostalgic gesture towards the past, but a conscious commitment to the future. In them lies part of the resilience that agriculture needs to face the environmental challenges of today and tomorrow. For this reason, a representation of these wheats will be planted in the FCAYC orchard to link it to our cycles and programmes.

In this workshop, Albert Bruno, nutritionist and baker, will invite us to discover the world of ancient wheat and its cultivation, organoleptic, baking and nutritional qualities. We will knead flours of different varieties and share the flavours of bread made with our own hands.

This workshop links the cycles Tillage, Diners and Gesture. It is part of the research process of third teacher.

Associated bibliography:
Polaine, L. (1986). The Bread Lover's Book. Editorial José J. de Olañeta
Reinhart, P. (2017). The baker's apprentice. RBA.
Kimbell, V. (2018). Organic sourdough bread. BLUME.
Robertson, C. (2020). Pan Tartine. COL&COL EDITIONS.
Lavandeira, E. (2024). Galician bread. ANAYA MULTIMEDIA.
Les Ambassadeurs du Pain (2015). Du levain au pain (Sourdough to Bread). Les Itinéraires.
Bartolucci, C. (2015). Einkorn: Recipes for nature's original wheat. Clarkson Potter.
Saillard, D., & Arnaud, C. (2017). Pain and freedom. Presses Universitaires de Rennes (PU Rennes).
Mata, V. & Oms, J.. (2024) Public Bread. Llamp Editions

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