| Pages:
1
2 |
wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
Member Is Offline
Mood: Suicide Hot line ... please hold
|
|
| Quote: | Originally posted by dianaji
| Quote: | Originally posted by dianaji
i just saw a sourdough starter dough advertised this morning that was the best ever. if interested, let me know.
diana |
thought i'd send this in case, as i just found it after a search.
http://www.triplechomestead.com/prod11.htm |
got it, thanks.. this is looking good.... not sure about the end result.. (waist line) 
|
|
|
LOSARIPES
Nomad
Posts: 283
Registered: 8-14-2008
Member Is Offline
|
|
| Quote: | Originally posted by Skipjack Joe
It seems to me that bolillos have changed over the years in baja. The current bolillos taste much more like the french bread we buy in Safeway these
days. These bolillos seem 'puffier', more air-filled than their predecesors. Perhaps they're using more yeast than they used to. The flavor has
changed as well. The older ones had a blander watered-down flavor that reminded me of the bread served in church on Sundays. The old bolillos were so
special we would bring bags of them back with us at the end of vacation.
The bolillos in Santa Rosalia are excellent. There was another bakery a few blocks north which made identical bolillos but simply didn't have the
reputation. Their lines were shorter and prices were lower. |
Yes... most definitely.... the bolillo... aka Birote and Torcido has changed with time... for the worst. They used to be heavier, not as
fluffier... better tasting....
I just bought a piece of bread twice as big as a regular bolillo at Walmart. It had a name something "rustico" It reminded me of the old birotes,
torcidos, bolillos...
I believe the Baja name was birote and/or torcido. The mainland people brought down the bolillo name. Many locals (La Paz) still call it Birote and
Torcido.
Aripes
God bless America
and Baja tambien
|
|
|
wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
Member Is Offline
Mood: Suicide Hot line ... please hold
|
|
afternoons
| Quote: | Originally posted by Dave
| Quote: | Originally posted by mikeintj
I have been there a few times but I was disappointed, whole wheat donuts is kind of a contradiction! Having said that kudos to them for doing
something a little different, it is not often you see speciality shops in Baja.
Overall, I really am not a fan of Baja bakeries, they tend to be inconsistent and you never know how fresh/stale the Bolillo or donut is going to be.
|
I think the bakery is Sonrisa.
One thing to consider is that unlike the US, most Mexican panaderias bake in the late afternoon. If you go early morning you'll be getting
yesterday's product. |
Thanks for the heads up... afternoon, then beer... 
|
|
|
Skipjack Joe
Elite Nomad
Posts: 8084
Registered: 7-12-2004
Location: Bahia Asuncion
Member Is Offline
|
|
| Quote: | Originally posted by LOSARIPES
Yes... most definitely.... the bolillo... aka Birote and Torcido has changed with time... for the worst. They used to be heavier, not as
fluffier... better tasting....
I just bought a piece of bread twice as big as a regular bolillo at Walmart. It had a name something "rustico" It reminded me of the old birotes,
torcidos, bolillos...
|
The ingredients must have changed somehow. I thought that perhaps as baja became more accessible the panaderias started to change their recipes.
Perhaps they are adding preservatives that change the texture and flavor. I bought a dozen bolillos at Ensenada last month that lasted over 2 weeks
without a spot of mold on them. That was very unusual in the old days. You had to air them very carefully to make them last.
We happen to also like the croissants at safeway for breakfast in the states. Those things never spoil. Sometimes I forget them in the camper between
trips and open up the cupboard to find them still without a speck of mold. They're the record holders though.
|
|
|
wessongroup
Platinum Nomad
Posts: 21152
Registered: 8-9-2009
Location: Mission Viejo
Member Is Offline
Mood: Suicide Hot line ... please hold
|
|
Skipjack, think your on to it... and they call it progress.. roads and all
|
|
|
noproblemo2
Super Nomad
Posts: 1088
Registered: 4-14-2006
Member Is Offline
|
|
Anyone have a recipe for the sourdough starter base???
|
|
|
vacaenbaja
Senior Nomad
Posts: 640
Registered: 4-4-2006
Member Is Offline
|
|
Why hasn't anyone opened a panaderia in Bahia De Los Angeles?
|
|
|
| Pages:
1
2 |
![[*]](images/xmbforum/default_icon.gif){kind=icon}
