I’m half Armenian, and some foods are just hard-wired in me as must have foods.  Onions, garlic, bulgur wheat, lavosh, and nice, chewy, sour interior – crunchy crust –  peasant bread.  Being raised in San Francisco didn’t help… the sourdough bread there is legendary, and I have been missing it something fierce.

Mega here in Mazatlán has a couple nice artisan breads that are gorgeous looking for sure, but just always leave me longing for something else when I taste them.   The natural food store on Zaragoza, Naturalia, also has good bread, but they are whole wheat and are a bit dry.

I have been thinking about sourdough bread and wanted to make some, but I thought I would need to find someone willing to share some starter with me.  Then along comes Constantino with a recipe last week on his cooking blog Rancho Canyon Cookbook.  I made the bread, and I have to tell you, it is even better than I could have hoped.

I made a quick vegetable soup to go along with the bread for dinner yesterday.  I heartily recommend that you give it a try!  And while you’re at it, throw a couple of heads of garlic cut in half and drizzled with olive oil in the oven wrapped in tin foil.  Mash it up and it’s the perfect peasant spread for your perfect homemade sourdough.  Thanks so much Constantino!

By the way, I also owe a debt of gratitude for the delicious spring roll recipe Theresa’s Cooking Blog provided.  They turned out beautifully, I served them to company for lunch with some jasmine rice and jasmine iced tea.

Another thank you to A Little Cup of Mexican Hot Chocolate for her recipe for Agua de Jamaica.  Delicious.

All I need now is a source in Mazatlán for real bulgur wheat (not couscous) and a recommended recipe for lavosh.  I made it once years and years ago but no longer have the recipe.