The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Argentina!

rmk129's picture
rmk129

Hello from Argentina!

Hello from Córdoba, Argentina! I am new to this site and already loving it...I have started a blog to keep track of my baking attempts, successes and failures :) I am looking forward to learning from the tips and suggestions of long-time bread bakers!!!

Ricardo's picture
Ricardo

Bienvenido Che!

rmk129's picture
rmk129

"Muchísimas Gracias" and "Thank you" for your welcome...you must have spent some time in Argentina yourself :) I didn't know one word of Spanish 5 years ago when I met my husband, so I have quite a few learning projects on the go right now...baking bread, learning Spanish, and learning statistics for my thesis (in order from highest to lowest priority, of course!). I took a few Spanish courses in Canada during the past two years before we moved here, but nothing can fully prepare you for the accents in Argentina (especially in Córdoba and surrounding villages!).

Another amusing challenge has definitely been buying groceries and ingredients at the neighbourhood grocery stores and health food stores. Health food stores are the only places that seem to carry flour that is not white, as there is a definite preference for white baked goods here, and so far I have been unable to locate molasses anywhere although I am sure it is out there...

If you know Spanish better than I do, I may call on your help for ingredient translations at some point :) This week my mission is to search for rye flour (?harina de centeno?), so wish me luck!

Ricardo's picture
Ricardo

Oh! I see
Well I am Argentinean of Ukie parents I guess you have a lot of Ukies in Canada and few in the Southern Hemisphere as well. Not in Argentina right now but if ou need a hand please let me know.
cheers!

chileangringa's picture
chileangringa

chileangringa

I´m not sure what molasses is in Argentina, i´ll have to ask my husband- but if you are still looking for whole grains and non-white flour, try to see if you can find some HareKrishnas. (sp?) When i was living in northern Chile we would buy "pan integral" from them, and they let us know where they got their grain. I asked my brother, who lived in Córdoba for a while, if there are any HareKrishnas there, and he said that there are...
As Ricardo said, let me know if you need help translating ingredients!

rmk129's picture
rmk129

Hi chileangringa,

Thanks for the tip...I haven't seen any HareKrishnas here yet, but now I will definitely be keeping my eyes peeled for them :) I remember when I was travelling in Australia quite a few years ago that they served the yummiest meals for very cheap...they know how to cook!!! The pre-dinner "show" was also quite an experience ;)

I am very happy to report that I have found a little store within walking distance that sells many different types of flours, other grains, dried fruits, nuts etc. YAY!!! Last week I bought the last bit of their rye flour, so hopefully they will get more soon! I am especially happy about their whole wheat flour that has a fairly fine texture and works much better for baking bread. The only other whole wheat flour I had found previously (from a large health food chain store) had HUGE chunks of bran all through it...it was more like bran sprinkled with white flour than true whole wheat flour :) Still no molasses...as least not that I could see.

My Spanish is coming along quite well in the *basic* baking vocabulary department (and in the football/World Cup discussion department too!). However, once I order Reinhart's bread-baking book (a reward to myself that I am saving until I get to a certain point in my thesis data analysis), I'm sure I will have *many* translation questions about specific ingredients, so thank you for the ingredient translation offer! The funny thing is that I know three different people here (my husband's aunt, cousin, and a neighbour) who own small bakeries, but they can't help me with translations because they are amazed by the flavour and texture of Floydm's Rustic Bread because they never make anything other than white flour products :)

Oh...do you know how to explain what a sourdough starter/culture is in Spanish? I have just been explaining using the word for yeast "levadura", but I don't know if there is a better way to explain it...maybe it isn't too common to bake bread using this method here so there isn't a particular word for it?

Happy baking! Hasta luego :)

Mini Oven's picture
Mini Oven

:)

Mini Oven's picture
Mini Oven

For the proces del pan amargo. That's about as far as I know. I do know that once you get your hands on a jar of it, it seems to last forever. The lid can get real sticky too, I once had a jar ferment on me when summer came, I think some little yeasties got in on a spoon. What a mess! So take care to keep the rim and lid clean and you'll avoid a lot of problems. ( Just a tip.) I might be heading for the big city today. Keep your fingers crossed for me. I'll be looking for rye flour myself, Barley is just a bit too bitter for me. I might also get to stop by a French Bakery. The poor shop never knows when we're coming and when we do we buy up all the french sticks. :)
Mini Oven

chileangringa's picture
chileangringa

chileangringa

I asked my bother where to get Meleza (molasses) there in Córdoba, and he said that you can get it in TodoLider or Wal-mart. And as far as I know, sourdough is called pan amargo, and it isn´t exactly the most popular bread, i think that i only saw it once in Chile, and that was amazing!

rmk129's picture
rmk129

Thanks for the tip. I really prefer to support smaller neighbourhood stores both for ethical reasons and practical reasons (i.e. we don't own a car)...but if I absolutely can not find molasses anywhere else, I guess I could stomach a taxi trip to Wal-mart :( I'm not sure what or where TodoLider is, but I will ask my husband if he knows tonight. Maybe it will be a better option.

Pan amargo, heh? Literally "bitter bread"...makes sense since most people here seem to like everything sweet! My husband and I also drink "mate amargo", but the rest of his family preferes "mate dulce" (with at least one heaping teaspoonful of white sugar added every time they drink it!)

Thanks again for the info!

Mini Oven's picture
Mini Oven

If it is any help, Molasses is a by-product in sugar process, when sugar crystals are separated from the "primordial" soup they grow in. The darker the cane sugar, the more Molasses is in it. Try using very dark brown cane sugar (azucar de baston marron oscura) if you can find it in the village. Mini Oven

Mini Oven's picture
Mini Oven

;)