A lot of sweating when mixing the flour. That adds a lot of flavors for sure to the; Birote! Sudando cómo en sauna al batir la arina, eso le agrega mucho sabor al pan!

These mexican bakers work really fast that's why they don't use machines 😯

this guy is insane, he sounds fluent in everything.

que delicia estos birotes. UN birote, chorizo, aguacate, salsa..... no te pases!!!

Soy de Guadalajara y no tenia idea de como se hacia el Birote Salado (para las tortas ahogadas). Muy interesante en verdad ver la diferencia de la masa madre para este tipo de pan. Gracias por este video!

You all have to taste 'em, they have a unique taste, distinctive flavor, both the crust and the innard.

Where can I get the recipe for this one? I really want to make this.

Great informative and professional video

That looks amazing!! I want to make this.

fun fact... most of the breads shown around minute 4:21 are actually bolillos not birotes. They are close cousins but not the same. Birote is the sourdough but most bakeries actually produce way more bolillos than birotes, thats why they captures mostly bolillos.

Very educational, keep it coming Karl :)

el mejor pan y único en mundo se encuentra en GUADALAJARA JALISCO MEXICO si quieres encontrarlo esta en el mercado de Atemajac

Saludos, muy interesante el contenido, gracias

BIROTES SALADOS solo en MERCADO DE ATEMAJAC ZAPOPAN JALISCO MEXICO LA EXPLICACIÓN SE ACERCA PERO NO SOLO SON LOS INGREDIENTES, TAMBIÉN CUENTA EL MÉTODO DE ELABORACIÓN QUE GRACIAS AL CLIMA DE GUADALAJARA ES EXCLUSIVAMENTE DE ESE LUGAR

Like,las tortas ahogadas son riquisimas, el problema que si no hay birote no es una buena torta, las he echo con bolillo pero el bolillo se remoja y queda muy deshecho pero si quedan Ricas cuando sigues la receta paso a paso.el problema es el virote solo en Guadalajara lo encuentras por dentro suave y por fuera como una roca,gracias por compartir

Is there any concern about the bacteria in the raw egg(Salmonella), does it get eliminated by the sourness of the starter and the lemon(aT pH under 5) salmonella will die, and I am sure the starter is lower than 5 PH.

kien me puede dar la receta de ese birote

Son unos maestros son un arte su trabajo

Does the sourdough from one part of the world change when its fed using Flour from Belgium over time? Or does the yeast and bacterial colonies push out any newly introduced colonies, thus keeping the sourdough flavor from that part of the world?

❤❤❤

The host has a nice voice. I thought I was listening Fernando Martinez "Call cinco cinco cinco, nueve dos, nueve dos" Congratulations. A great investigation. Definitely suscribing to this channel

The baker in the yellow and blue tank is fucking insanely speedy

The best bread in the world

Buenas noches y mire El que invento las tortas ahogadas es el aguelito de l pollo esta hubicado en El batan y deai ahora ya ay munchos mas pero Como Las del abuelo no ay anosotros nos vendia en El Mercado de atemaja cada manana Bueno por si quieren investigar tambien les disen torhtas El Gallo y es el 1 uno y seguira siendo

I’m working on my 2nd loaf of Birote from Bryan Ford’s cookbook, New World Sourdough. He does not use eggs. He does have many errors in his book, so I’m looking at additional information. Btw, limón is lime, not lemon. The captioning needs to say lime. 🥖🍈🍺

2:16 Don Fernando: que carajo esta diciendo este chavalo

He feed his sourdough starter with lime, and eggs? How please if someone know i love lime so much

Good pan

...Ola Mexico..... :)..

People from other countries even if they try to make them will not be the same because what makes them special is the height and saline of the hambiente because Guadalajara is two hours from the coast or sea so they will not get the same flavor they have to try a sample

Buenas tardes que puedo hacer para que el bolillo quede crujiente?

Sería genial si nos dieran los ingredientes precisos para la elaboración de la masa madre y luego para la elaboración del,pan. Gracias.

una pregunta y cual es la receta para masa madre la podrían comportir

Of course beer has to be included in the bread 🥖!!!!!

wait how many languages does this guy speak???

si comen menudo y tacos de tripa no entiendo el asco por los señores panaderos

Torta ahogada doesn't have cabbage on it.

Pan birote is the best for tortas ahogadas. Not bolillo.

Don Ara, Goshen. was there a live affair born of necessity for diplomatics or diploma costs to a United front era? These go with misa. The misa takes a loaf, then where the marriage took the less interested, I believe San Luis Sourdough and La Major have this here in California USA. Then the home businesses of pan dulce so someone takes a bakery for a radio network and Univision's get stalled. See the repetitions? One to the Churches for marriages or (other side this life or that...) And to the next business on a Pearl necklace styles because it's a hers and histories sociedad, the *inclination* shine derail the chain just because of blood drops. Here to maybe Martinez Cubana in biological studies of microscopic cell societies with no way to study germs. No box at the end here of Bakersfields leads to a new kind of (Ella Der) Bon. St. Helen

"ahogada", the "h" is silent and the "g" is a hard "g'.

que mala onda el pelon traia la navaja en la oreja

LOL. How many languages does this guy speak!

Let's. Call Martha Stewart to come here,,,

sobre todo con el sudor de los panaderos, guacala y el pelon ese da guacala guacala

La cerveza no tiene levadura, el proceso para que los azucares del mosto se conviertan en alcohol si requieren de levadura pero el producto terminado carece de ella. Ni siquiera saben lo que dicen.