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Sourdough Bread?


gatita
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Bandol is right....best and FRESHEST is at Peter Panaderia Scandanavia.  Prices are fair given quality and size.  Bought a loaf of their sourdough with black olive and thyme yesterday...ate two slices on the drive back to Ajijic.  

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On Thu Jul 12 2018 at 11:14 AM, Bookworm said:

It's very good bread with nice texture.  However, do not expect it to have the marvelous flavor of SanFrancisco Sourdough.

Those bakers who sell sourdough bread, or those who sell sourdough cultures online will claim their starter, or leaven (also known as 'mother'), is decades, even centuries old. ... Boudin Bakery in San Francisco, one of the oldest continuous businesses in the city, claims its leaven is more than 150 years old.Apr 16, 2016

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37 minutes ago, conejorapido said:

Anyone know where I can get some sourdough starter?

You can ask at the bakery to see if they would sell you some starter .  It is very easy to make your own it just takes a few days.  Google sour dough starter for the recipe 

 

 

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Noelle, who sells at the Tuesday Market, uses sourdough but she also includes sprouted wheat. It's lovely bread but not the white bread you may be thinking of. Her bakery is located on the street going south next to Farmacia Guadalajara where Marlow's used to be.

Panaderia Scandanavia also has a booth at the Tuesday Market.

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The first sourdough bread that I could find lakeside was sold by the Canadian who also makes the ginger beer. He was in the Tuesday market and had looooong line ups. Certainly the best sourdough that I've had lakeside and his loaves were smaller in size than Peter Panaderia's. YMMV

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23 hours ago, Ferret said:

The first sourdough bread that I could find lakeside was sold by the Canadian who also makes the ginger beer. He was in the Tuesday market and had looooong line ups. Certainly the best sourdough that I've had lakeside and his loaves were smaller in size than Peter Panaderia's. YMMV

Keith's bakery operation was sold to Noelle. I don't know if she still makes that specific type of bread but worth asking her.

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The guru of sourdough is Ed Wood. He is probably retired now, but he was some sort of medical specialist (micro biologist?) and became interested in sourdough cultures as he travelled the world. His 1989 book included two starter cultures, then you could order more. I remember his Middle East flatbread as the best, as well as the culture from Paris for baguettes. The business is still run by family and the book has been updated. A fascinating hobby, but really requires a "sponge" renewed daily and ideally a wood fired or hot stone oven.

http://Sourdo.com

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