How the bread was used in Goan tradition?
Answers
The first Goan pao were quite unique. They were prepared by using local toddy, locally known as sur, as a source of natural yeast. This gave the bread a distinctive character that is quite impossible to replicate with any other kind of yeast. This mixture was then left for fermentation for 2-3 hrs. The pao is baked in wood-fired mud ovens, locally known as forn. According to Peter Fernandes, the proprietor of Dalima Bakers at Colva stated that the pao which was prepared with the mixture of toddy in it used to last over a period of 5-6 days, because of this durability of the bread it could be consumed as toast or even used to make bread crumbs which was used to fry fish
Answer:
Bread is an important part of Goan life. Marriage gifts are meaningless without the sweet bread known as the bol. For a party, bread is a must, while for Christmas, cakes and bolinhas are a must. Sandwiches must be prepared by the lady of the house on her daughter's engagement.