Pan artesanal La Boronina

15/02/2026

Roles de canela sabores:

- manzana nuez
- zarzamora
- guayaba
- fresa

22/12/2025

Baguette, chapata, solo de sal, chocotle...

El chiste es que sea de pura masa madre!!!
Y más si es para la cena de Navidad!

Felicidades para tod@s!

11/10/2025

La masa madre en acción!

Pullmans de semillas y arándanos,
Chapatas,
La hogaza (boule) inigualable!

28/09/2025

La hogaza de pura masa madre, uno de mis favoritos!



boule

08/09/2025

Recordando a la chapata chocotle (chipotle y cacao) de a pura masa madre!

04/09/2025

Preparando para el cumpleaños con la masa madre de:
-Carne árabe
-Salmón

Últimas dos: degustando con extra salsa encima!

25/08/2025

Ya lo había leído; acá trae las referencias de los beneficios de congelar el pan de masa madre:

https://www.facebook.com/share/p/16wxfgCSYm/

Does freezing sourdough bread make it healthier? Yes, yes it does.

I was skeptical too, but the science is fascinating! When you freeze bread, the starches undergo "retrogradation" - they reorganize into resistant starch, which is much slower for your body to digest.

Here's what this means for you: Lower blood sugar spikes, staying full longer, and feeding your beneficial gut bacteria. Research shows that frozen then toasted bread causes 39% less of a blood sugar spike compared to fresh bread. Instead of getting that quick sugar rush and crash, the energy releases more slowly. Plus, resistant starch travels to your colon where it feeds beneficial microbes and acts more like fiber.

The magic combo? Freeze + thaw + toast for maximum benefits! Each step helps, but doing all three gives you the biggest difference.

Sourdough is even better for this because it already has more resistant starch than regular bread. The natural acids in sourdough slow carb absorption, fermentation makes it easier to digest, and more nutrients are available due to lower phytic acid levels. So you're basically stacking health benefits.

Important caveat: This works best with homemade or bakery bread. Store-bought commercial bread with all those additives doesn't get the same benefits because the preservatives seem to block the starch transformation that creates resistant starch.

How to do it: Slice before freezing, wait at least 3 days for the resistant starch to really form, then thaw and toast. Your blood sugar and gut bacteria will thank you!

Sources for this article:
Science Alert: "Does freezing bread make it any healthier for you? An expert explains"
Hum Nutrition blog on resistant starch
PubMed study # 17426743 on glycemic response to frozen/toasted bread
The Conversation: "TikTok users claim freezing bread can make it healthier – here's what the science actually says"
Nature article #1602746 on bread freezing effects
PMC study # PMC10987757 on sourdough resistant starch
NCBI study # PMC7200449 on sourdough sugar release
Gowing Life article on bread freezing benefits

30/07/2025

Se logra a escuchar el crujir del pan, mmm!

30/07/2025

Hogazas de masa madre, mis favoritas!

Pedidos en CDMX.

30/07/2025

Por qué pan de masa madre?

1. Pre digerido por el cultivo (inóculo) = más fácil de digerir.
2. Es experimental.
3. Parece que estoy en el laboratorio.
4. Nada que ver con el pan comercial!

Acertadamente mi hija dijo:
Una vez que comes pan de masa madre, el comercial TE SABE BARATO!!!

Pedidos en CDMX.

16/07/2025

Vamos a darle a la masa madre!

08/07/2025

Desbordando vidaaa, cultivo de a madre!