San Miguel de Allende, Mexico
An update from my Gilding the Guayaba post when I mentioned that I was experimenting with guava yeast.
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| guava seeds and pulp fermenting after 4 days... |
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No food coloring was reached, no smurf sacrificed to the gods, the color naturally came when I combined the guava yeast water to the flour, a mix of pale milk colored flour (harina de trigo) and a wee bit of wheat flour (harina de trigo integral)...
Who would have thunk it?
I wish I could describe an exotic taste as sweet as the guayaba...ambrosia from the the mayan gods. But alas...it was bland, heavy and dense...the taste, as unglamorous as day old tortilla, lying on the streets of San Francisco at Bay to Breakers. Nonetheless, it was good fuel for our 5 hour drive to Cuernava. Dear chicos, if you have better luck, let me know. Until then...taking down guayaba from my bread making list.
(Pssst. For better results, read the post From Raisins to Bread.)
2 comments:
Hi Mai! I'm really curious about these experiments... will have to try! so it basically replaces commercial yeast? miss you, girl! hope you're having a great time. besos, Julia :)
Julia!! Greetings from Oaxaca. Miss you too :) Thanks for your comment. Yes, we're having a grande time...everyday is a new discovery. Yep, you got it. So far the raisin batch is the winner but will happily report other discoveries.
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