Crunchy Crust Bolillo?

I was reading an article in Spanish that was posted on the Cihuatlan Facebook page about The Magical History of birote or bolillo. My translation wasn't going too well so tried to find it in English and sure enough it was on the Guadalajara Reporter, a Blog and a few other places. The story goes that the origin dates back to 1864, when a Belgian named Camille Pirrotte arrived in Guadalajara as a sergeant in the French army. Pirrote was charged with teaching the locals to make French bread, but he soon realized that he could not find yeast anywhere in the city. Pirrote improvised and left the dough out to ferment for a few days, which turned out to be a fine substitute.  

It sounds like some bread makers organization wanted to patent the name Birote because with the elevation and climate of Guadalajara this bread could not be duplicated anywhere else in Mexico. The patent was going to be for Jalisco similar to the Tequila name. But we are at sea level and in Jalisco so bread made here should not be the same as that made in Guadalajara. All descriptions say crunchy outside and soft inside like French bread but I don't consider any local bolillo crunchy. Crunchy only in Guadalajara? Other descriptions also call it salty and I find those here very bland.

A Blog Movie with Class

Julie and Julia (2009)

I don't know how many Blog movies there are, maybe a few more, but Julie & Julia is a good one and a real story. What a deal to have your Blog project first turn into a book and then a movie.

Seems Julie is a bored government worker and a wanna be writer. She somehow comes upon Blogging as a project to express herself and stay busy. She can't Blog her daily life for fear of being discovered and loosing her job. Instead she decides to cook every recipe in Julia Child's book "Mastering the Art of French Cooking" and Blog it. That's 500 and some recipes in 365 day.

At this point the movie jumps back in time documenting Julia Child's entry into an all men's French cooking school in Paris. Julia goes from cooking school just to keep occupied to the notice that her famous book is being published and everything inbetween.

Julie's success starts with her Blog being mentioned in a New York Times article and goes from there. Two women that start at the beginning and end up with huge success. Cool movie and very well done.