“Once I started baking bread regularly at home, I realized I wasn’t able to find really good bread in any of the hundreds of bakeries around Madrid. They all had the same bread: overly-yeasted, fluffy, tasteless… In Spain, bread is such an important item to have at the table when you start your meal, but we have actually paid no attention to it. It was treated more like a tool than a part of the food. So when I took my first bread out of the oven and had it for dinner, I [felt] really shocked. Knowing nothing at all about fermentation, bacteria or enzymes, just following the steps by mixing and letting rest, I got a bread that had a taste… and then I got those lost flavors from my childhood and the memories about my grandpa cutting along that big, dark loaf with a thick, chewy crust, that I actually used to reject because I was used to the plain, white, thin-crust and pale bread I got at the city."