First off, awesome community here and a preemptive thank you for any and all help given. A forum search didn't give me much info on this. Anyways, here 'goes
I just recently got a hold of some bread called pan "fallo" from Michoacan, Mexico (specifically the town of Zinapecuaro). It's amazing and I seriously suggest that each and every one of you have it in your lifetime. I managed to get a recipe for it from a book about the bakeries of that area. The recipe, however, is not that specific (no specified heat or time to bake). It is also completely in Spanish.
Now i'm mostly fluent in spanish, but i have no idea what "levadura de pie" could be. Levadura is yeast, but the rest is translated into "of the foot". In the book there is a paragraph that describes why this certain type of yeast is used to make the bread; translated it goes something like this: "Pasta yeast was not readily available and the majority of the people left their "foot" (mark? footprint?), they gave their time for it to ferment. Later, active, dry yeast became available, and that is what most bakeries use today". The recipe states that the entire process (rising, baking, cleaning up etc etc) takes roughly 6 hours, but it didn't mention the specifics of the time taken for each step.
Looking back through the types of yeast, what other kinds are there besides active, dry yeast? I found Brewer's yeast, but does that sound like what this is describing? The recipe calls for a LOT of yeast (1 part yeast per 1 part flour).
If in fact this is brewer's yeast, where could I find some in the San Diego area? A previous yeast discussion mentioned several brewer supply stores, but I have not been able to find any that sell yeast separately.
Also, if anyone is a native Mexican and knows anything concerning levadura de pie, or wishes to chat about the amazing culinary delights of Michoacan that can be found up here near San Diego, please let me know!
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