Ibán Yarza (Zaragoza, 1974) is curious and passionate about the dough, Bach, the bicycle and the birds. Communication and translation have long changed for the world of bread in its broadest sense.
Ibán is a true freak of flours and ferments, and today he spends his time traveling throughout Spain teaching the simple pleasure of making bread at home, although he also does it online, television, land, sea and air.
He is the author of the best-selling book on bread in Spain (Homemade bread) and has translated several classics on the subject (Made by hand, by Dan Lepard; and El pan, by Jeffrey Hamelman).
When he is not teaching courses, the easiest thing is to find him buried between mountains of books about his passion or dreaming while looking for tickets to travel above the 60 parallel.
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