"Dimitri" > wrote in message
. ..
>
> "Wayne Lundberg" > wrote in message
> ...
>
>
> > Yes, but you need bolillos or teleras which are impossible to find in
the US
> > because the yeast cannot live in elevations lower than 6,000 which is
Mexico
> > City. Not even bolillos and teleras from lower elevations in Mexico live
up
> > to the standard. So from Orizaba to Taxco, and Oaxaca to Torreon you
might
> > luck out.
> >
> > Wayne
>
> IIRC the bolillos have a nice crust and the teleras are soft crusted. The
CRAP
> here is all soft - YUK!
>
> Dimitri
>
I've tried oven browning French rolls and San Francisco sour dough, but have
not been able to find anything that is even close to a good Mexican bolillo
or telera. I've even smuggled back some DF dough and tried to make it here
in Chula Vista... absolutely no soap. Just does not work.

Wayne