Harina in Madrid

The oldest and most original form of leavened bread was probably discovered by a big mistake.

This is clear if you know how sourdough is done. Basically, mixing wheat flour with water and letting it sitting in the open air at room temperature. Then wild yeasts in the air will settle in the mix, eat the natural sugars and convert them into lactic (and other) acids which give it a sour flavor. The process needs to be treated for several days, but it is still the simplest and most natural way to get yeast you can employ for bread.

Bread done with mother dough is totally different in terms of quality: it’s so tasting, easy to digest, natural, lighter, healthy. While not having any kind of preservative, it retains much without getting old.

So, n Madrid, my favorite bakery is [H]arina. This lovely place has a magnificent views to Puerta de Alcalá: here you can sit in or just buy your bread and take away. You will find incredible handmade bread using sourdough seven days a week.

Bread lovers will choice between: large loaf, baguette, rural bread, bread with five seeds, nuts and raisins bread, olive bread, bread made of dried tomato, onion bread, garlic bread…

And if it seems not enough, at Harina they prepare salads, sandwiches and tasting cakes. Everything strictly homemade!
Enjoy it.

Harina Website

Plaza de la Independencia, 10 - Madrid