Re: Good bread bakery in Boston?

Alex Rast <[email hidden]> wrote:
: at Thu, 09 Mar 2006 04:03:18 GMT in <3ONPf.10976$Tf3.937@dukeread09>,
: I do have to ask, what makes people go so wild over sour breads? I could
: understand that a certain proportion of the population would like them, but
: everyone? Can you explain why the extreme consensus?

It's called fashion, and it will pass.
But I will remain among the 'certain proportion'

--thelma
[who also likes Lindt 70% *because* it's dry and bitter]

: Alex Rast
: [email hidden]
: (remove d., .7, not, and .NOSPAM to reply)

"Alex Rast" < wrote in message
news:[email hidden]...

Quoted message said:

(Mike Pearce) wrote :

Quoted message said:

"Alex Rast" wrote in message

Quoted message said:

I'm headed to Boston next week on a lightning visit. I'd like to
find a
good bakery for *bread*, not pastries.
<SNIP>
Any recommendations?

I've never been to the bakery, but I've had their bread in a
restaurant. The last time I was in Boston I went to a restaurant and
some amazingly good bread was placed on the table. I asked about the
bread and was told it came for Fornax. The bread was sliced from a
large boule, had a nice tangy sourdough taste,

Unfortunately, that's not what I'm looking for. From my original
post:

"I highly prefer breads not made in a sour style
(in Seattle sour-style breads are ubiquitous to the point of
monopolisation)."

I probably could have better worded my description of the bread. It
was not a San Francisco style sourdough. I consider SF sourdough
overly sour myself. I was trying to get across that it had the taste
of bread made with natural leavening (sourdough). Natuarly leavened
bread does not necessarily have to have a very sour taste.

Quoted message said:

Bummer. It sounds as if sour-style breads are now a fixture
nationwide.

I do have to ask, what makes people go so wild over sour breads? I
could
understand that a certain proportion of the population would like
them, but
everyone? Can you explain why the extreme consensus?

You've got me. I'm not crazy about them either.

I've eaten lunch many times at the Nashoba Brook Bakery Janet
references in her post. The bread at Nashoba Brook is quite good, but
the bread I tried from Fornax was exceptional.

Thanks,
-Mike

at Fri, 10 Mar 2006 18:59:11 GMT in <Q%jQf.11905$Tf3.4076@dukeread09>,
[email hidden] (Mike Pearce) wrote :

Quoted message said:

"Alex Rast" < wrote in message
news:[email hidden]...

Quoted message said:

(Mike Pearce) wrote :

Quoted message said:

"Alex Rast" wrote in message
>
> I'm headed to Boston next week on a lightning visit. I'd like to
> find a
> good bakery for *bread*, not pastries.
><SNIP>
> Any recommendations?
>
I've never been to the bakery, but I've had their bread in a
restaurant. The last time I was in Boston I went to a restaurant and
some amazingly good bread was placed on the table. I asked about the
bread and was told it came for Fornax. The bread was sliced from a
large boule, had a nice tangy sourdough taste,

Unfortunately, that's not what I'm looking for. From my original
post:

"I highly prefer breads not made in a sour style
(in Seattle sour-style breads are ubiquitous to the point of
monopolisation)."

I probably could have better worded my description of the bread. It
was not a San Francisco style sourdough. I consider SF sourdough
overly sour myself. I was trying to get across that it had the taste
of bread made with natural leavening (sourdough). Natuarly leavened
bread does not necessarily have to have a very sour taste.

No, you conveyed the idea perfectly. It was I who wasn't exactly clear.
When I said I don't like a sour style I meant that I don't like *any* style
of, as you put it "bread made with natural leavening". (In other words,
bread wherein no yeast has been added). It's not just that I don't want a
*very* sour taste, I don't want a sour taste *at all*. The critical word
you used was "tangy". A tangy flavour is precisely what I'm not looking
for. Essentially all breads in this manner have at least a certain degree
of sourness.

One of the difficulties I have in conveying what I'm trying to say is the
very ubiquity of the sour style, such that for a great number of people,
"quality" or "good" are synonymous with "sour-style". This is my private
frustration - that so many make this identity so strongly that it's
difficult to get across the idea of a non-sour quality bread.

--
Alex Rast
[email hidden]
(remove d., .7, not, and .NOSPAM to reply)