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Cereals and bread from Mexico
Birote salado is the salty, crusty roll of Guadalajara, shaped like a baguette and used above all for tortas ahogadas. Its dough is fermented, and one birote sourdough held in the Puratos Sourdough Library is made with eggs, lime and beer.
A short entry: the sources we found record only what is said here about Birote salado itself. Its own sources do not record how it is made, so the steps and scenes below are those of Salinātā rudzu rupjmaize (Latvian scalded rye bread, TSG), the closest documented cereals and bread ferment, shown as a guide to the method, not as a record of Birote salado.
| Wheat flour | [informador2024] |
| Water | [informador2024] |
| Salt | [informador2024] |
| Lard | Listed with yeast for the standard birote in a news feature[informador2024] |
| Sourdough starter | The birote starter in the Puratos library is made with eggs, lime and beer[puratos-birote] |
Total time across the steps of Salinātā rudzu rupjmaize (Latvian scalded rye bread, TSG): 20 h – 39 h
What changes: Part of the rye flour is scalded with near-boiling water and caraway
Output: hot scald.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Birote salado is the salty, crusty roll of Guadalajara, shaped like a baguette and used above all for tortas ahogadas. Its dough is fermented, and one birote sourdough held in the Puratos Sourdough Library is made with eggs, lime and beer.
Local accounts credit the birote salado's character to a fermented dough and a stone oven. The one documented starter adds eggs, lime and beer, which none of the other starters in that sourdough library contains.
Every number is labelled with how it is known. How this atlas is made
Puratos tells that Camille Pirotte, a Belgian volunteer baker with the French army of the 1864–1867 intervention, found no yeast in Guadalajara and left the dough to ferment for a few days. This is a popular story, not documented history, and El Informador gives it as one theory beside another legend, of a ship's captain called M. Barrott. A 2020 Puratos page says birote makers were working with the Mexican Institute of Industrial Property (IMPI) to file for a Denomination of Origin.
