greetings from Santiago, Chile
Greetings from Santiago, Chile
I discovered the Fresh Loaf while looking for information on using toasted flour in bread. Here in Chile, the Mapuche, Chile’s major indigenous culture, make “murke” a toasted wheat and flax flour, used mainly to make a refreshing drink when stirred into cold water with honey. I thought it would be an interesting bread ingredient, and ended up googling “toasted flour bread” and finding The Fresh Loaf—I’ll report on the results.
I’m delighted to find some kindred spirits. I have been baking bread, mostly sour dough, for 40+ years, and have continued to do so since marring a Chilena and moving here in a couple of years ago. I’ve had to adapt a bit since some things I had grown accustomed to are unavailable (or at least I haven’t found them: higher protein bread flour, vital gluten, caraway seeds), and once while out of the country the person staying in our house threw out my starter. Fortunately, I had taken a bit with me and was able to get started again.The most popular traditional Chilean breads are marraquetas, French bread style rolls, and hallullas (a youh yas), flat round yeast breads with abundant lard. Supermarket bakeries have a wide variety of packaged and artisan style breads of varying quality and empanadas are available most everywhere. And of course, the wine is wonderful and inexpensive. Best wishes to all. I look forward to participating in the forum.