2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Stara Zagora master baker Bogdan Bogdanov was declared a living treasure of UNESCO. The master kneads bread according to an ancient recipe with live yeast and spring water.
The Bulgarian baker, who has an economic education, years ago decided to abandon his career as a marketing specialist and devote himself to his hobby - bread kneading.
Bogdanov says that the tradition of home-made bread is almost disappearing from our country, which is why the baker became interested in how to restore the tradition in Bulgarian households.
The master carefully selects the ingredients from which he prepares the bread. The baker kneads the produce in his oven with yeast, which he also produces himself.
"Bread made with such yeast, I call it wild, because it is caught by nature. The bread made with it literally cures almost all stomach aches "- shares Bogdan.
It took Bogdanov a long time to achieve the perfect kneading yeast. Now he only maintains it by keeping it at the right temperature and feeding it several times a day.
The bacterium Lactobacillus brevis, which is the subject of scientific interest, has been registered in the home-made yeast. St. Kliment Ohridski, a microbiologist at Sofia University, has even written his doctorate, studying yeast strains.
The master prepares the bread in the small workshop Warm Oven in Stara Zagora, which is very popular in the city of lime trees. Bogdanov's only assistant is his mother Nadia.
70 loaves come out of the oven every day, and the baker hopes that their number will soon exceed 100.
The man from Stara Zagora shares that the nice and tasty bread can be heard when its crust is broken.
Bogdan's Warm Oven bread is only sold wrapped in pure cellulose paper to breathe and last longer. The package is tied with a ribbon on a ribbon as a gift.
Bogdan's dream is to create a whole chain of ovens that offer home-made bread with wild yeast. The man from Stara Zagora is ambitious to train 1000 people in the preparation of bread by next year.
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