HelperGuy Posted October 23, 2011 Report Share Posted October 23, 2011 Pancho has installed a baking oven in SuperLake, and the products are superb. He does a multi-grain loaf that looks just like CostCos, and tastes great. He also has a variety of other items, including fruit empanadas. Between Ken selling his superior dessert and dinner pies, and Secret Garden their brownies and carrot muffins, this is a great place to stop for fresh stuff like this. Link to comment Share on other sites More sharing options...
bournemouth Posted October 23, 2011 Report Share Posted October 23, 2011 You do mean Pancho at Super Lake - right? Link to comment Share on other sites More sharing options...
lakeheron Posted October 23, 2011 Report Share Posted October 23, 2011 Yes, SL is advertising a new baking section in the store. Link to comment Share on other sites More sharing options...
Sandrita Posted October 23, 2011 Report Share Posted October 23, 2011 I haven't seen the muffins from Secret Garden in a long time and I miss them. They are now putting expiration dates on their products which I find very helpful. Link to comment Share on other sites More sharing options...
HelperGuy Posted October 23, 2011 Author Report Share Posted October 23, 2011 You do mean Pancho at Super Lake - right? Yes. I posted that in the sub-heading of the topic. Does that not show up on yours? Link to comment Share on other sites More sharing options...
bournemouth Posted October 23, 2011 Report Share Posted October 23, 2011 No, Mike - the heading says "new bakery" and then the body starts "Pancho", I know who you are talking about but new people might not. Link to comment Share on other sites More sharing options...
HelperGuy Posted October 23, 2011 Author Report Share Posted October 23, 2011 Hmmm... it shows up on my screen; however, in this new software version, it's in a kind of "pill" graphic. I see it also shows up greyed out in the main threads view. Link to comment Share on other sites More sharing options...
HelperGuy Posted October 23, 2011 Author Report Share Posted October 23, 2011 error Link to comment Share on other sites More sharing options...
jkgourmet Posted October 23, 2011 Report Share Posted October 23, 2011 If you read this forum using the mobile format, those subheadings do not show at all. Link to comment Share on other sites More sharing options...
bournemouth Posted October 24, 2011 Report Share Posted October 24, 2011 Hmmm... it shows up on my screen; however, in this new software version, it's in a kind of "pill" graphic. I see it also shows up greyed out in the main threads view. You're right Jeanette - when I look closely I can see it - the color is not too good for older eyes! Link to comment Share on other sites More sharing options...
deadeazy Posted October 24, 2011 Report Share Posted October 24, 2011 yeah you are right!!! Link to comment Share on other sites More sharing options...
HelperGuy Posted October 24, 2011 Author Report Share Posted October 24, 2011 I'm also going to recommend the chocolate chip cookies, if you can afford them... Link to comment Share on other sites More sharing options...
MountainGal Posted October 24, 2011 Report Share Posted October 24, 2011 Yes. I posted that in the sub-heading of the topic. Does that not show up on yours? Sorry to pick, but it's no longer a sub-heading. It's an area for "tags", useful when searching. Link to comment Share on other sites More sharing options...
HelperGuy Posted October 24, 2011 Author Report Share Posted October 24, 2011 You're absolutely correct; didn't want to confuse people with new definitions. Personally, I think the tags are a waste of time. Link to comment Share on other sites More sharing options...
Jeanneb2000 Posted October 25, 2011 Report Share Posted October 25, 2011 I bought 2 baguettes from SL a couple of days ago. (one for me and the other for a friend) We miss our sourdough French bread from San Francisco, so these will have to do until I start my own sourdough starter. They were yummy. I made an arracherra French dip with mine. Yummy. I'm looking forward to trying the other bakery items soon. Link to comment Share on other sites More sharing options...
camillenparadise Posted October 26, 2011 Report Share Posted October 26, 2011 I'd love to know how you make a sourdough starter. I always thought you had to get a little bit of starter from someone. I'm no baker, but my friend would kill to have one. Link to comment Share on other sites More sharing options...
KatheK Posted October 26, 2011 Report Share Posted October 26, 2011 Google is a wonderful tool when you want to know something. " Easy Sourdough Starter Recipe - How To Make Sourdough Starter Recipe Type: Sourdough Bread, Far West Yields: 2 to 3 cups starter Prep time: 5 min Ingredients: 2 cups all-purpose flour* 2 teaspoons granulated sugar (optional)** > 1 packet (2 1/4 teaspoons) of active-dry yeast 2 cups warm water (105 to 115 degrees F.)*** * I have also had excellent results using whole wheat flour. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. I usually add some whole wheat flour along with the white flour (I have even used some rye flour with excellent results). ** Adding a little sugar will help jump start the yeast process, as yeast feeds on sugar for its energy. Yeast rises by feeding on the sugars in flour, and expelling carbon dioxide in the process. That's why using just a little sugar can help boost this process. Don't overdo the sugar. *** If the water you use contains chlorine, use distilled water, bottled water, or tap water that you've allowed to set out for 24 hours when you make your starter. Chlorine can stop the development of yeast. Preparation: Mix the flour, sugar, and yeast together in a clean and sterile container (use only glass, glazed ceramic or crockery to hold your starter. No metal or plastic) that can hold two quarts. Gradually stir in the water and mix until it forms a thick paste (don't worry about any lumps, as they will disappear). Cover the container with a dish cloth and let it sit in a warm (70 to 80 degrees F.), draft-free place. NOTE: Temperatures hotter than 100 degrees F. or so will kill the yeast. The dish cloth will let wild yeasts pass through into the batter. The mixture should bubble as it ferments (this will foam up quite a bit). Sometimes I place the container in my sink (if sourdough spills out onto your counter, it is hard to clean off once it has dried). Let it sit out from 2 to 5 days, stirring it once a day. The starter is ready when it develops a pleasant sour smell and looks bubbly. Once your starter starts bubbling, then start feeding it daily with flour and water according to the directions below. Then stir it, cover loosely with plastic wrap (allow a little breathing space), and store it on your counter top or in the refrigerator (your choice)." Link to comment Share on other sites More sharing options...
KatheK Posted October 26, 2011 Report Share Posted October 26, 2011 Since editing a post doesnot seem to work...here is the link for the website for the sourdough starter. http://whatscookingamerica.net/Bread/SourdoughStarter.htm Link to comment Share on other sites More sharing options...
lakeheron Posted October 26, 2011 Report Share Posted October 26, 2011 I bought two pineapple empanadas this morning but haven't eaten them yet. The baguette didn't look too appealing to me. If anybody tries the baguettes please report back. I am not looking for a sourdough version but the French crispy on the outside and soft inside. Link to comment Share on other sites More sharing options...
lakeheron Posted October 26, 2011 Report Share Posted October 26, 2011 We didn't find the empanada dough nearly as good as that of the empanadas we used to buy at the small bakery next door to SL. (It's now a dry cleaners.) Much less flaky and less filling. Anybody else try them? Your opinions? Link to comment Share on other sites More sharing options...
HelperGuy Posted October 26, 2011 Author Report Share Posted October 26, 2011 I bought a baguette yesterday, and it's the closest I've come in Mexico to the real thing. Crusty outside, proper texture and flavour on the inside. In fact, I scarfed half of it right away with some pate: nice treat. Link to comment Share on other sites More sharing options...
gary c. Posted November 4, 2011 Report Share Posted November 4, 2011 I'm also going to recommend the chocolate chip cookies, if you can afford them... So right you are! Excellent. We are hard to please when it comes to chocolate chip cookies. These are excellent! Thanks for the suggestion. Carol Link to comment Share on other sites More sharing options...
bmh Posted November 7, 2011 Report Share Posted November 7, 2011 The baguette was delicious in my opinion and I could not resist eating the two croutons just like I did when I was a little girl. The sign ist was not truly like a French one is that is was still good several hours later and did not harden like French bread does. I made some French toast (The real stuff with rhum in it) two days later with some left over and it was perfect for that too. The croissant are very good as well especially when eaten hot out of the oven. Link to comment Share on other sites More sharing options...
lakeheron Posted November 7, 2011 Report Share Posted November 7, 2011 I am very sure that the empanadas and chocolate filled "brioche" squares are from Costco. I have bought the exact empanadas and squares at Costco twice now. I don't know if the chocolate chip cookies are also from there or not. I've been buying those bakery items at Costco for much less and freezing them. I bought them once at SL to compare and then realized they came from Costco! Handy though if you don't make it to Guad. My favorite baguette type bread comes from Soriana. And it's not sour dough. Link to comment Share on other sites More sharing options...
HelperGuy Posted November 7, 2011 Author Report Share Posted November 7, 2011 I will let a "secret" slip... Pancho buys from the same wholesale bakery in Guadalajara that CostCo uses. But he is trying more items than CostCo has, to see what people like. And the bakery beside him that closed was his sister's operation, and I thought that pretty much everything she sold was awful. So he's decided to do it right. Have you tried the pan rustico yet? Two types: one with raisins, one with olives. Wow, delicious. Link to comment Share on other sites More sharing options...
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