Mexican Flour

If you open it and it says eh, si, or ya'll, then you will know.

In CHiapas I have 2 different type types of Mexican flour... who knows how or why. Since we have lots of Italians maybe they use one type  more than the other but they are both Mexican.. once is finer , drier not as fluffy.. so good luck at comparing it to others.. Make one loaf with each type and then you will know what is correct.. maybe...

do you change the recipe  because of the altitude?

More protein because those Canadian wheat bugs are pretty big, Eh.

You will find that bread bakers are all about the gluten, which you can buy seperately. The northern hard wheat has a nutty flavor.
The southern wheats are more bland. There is a very soft flour for bakery items, but it is hard to find. There is a hard wheat grown in Northern Mexico, but it is no competitor.
Another worthwhile tip, the Mexican couple who purchased Peters Panaderia will sell uncooked, very fresh bread flour by the kilo.

Why don't you buy my artisan/amish cast dutch oven door. You and George could easily build a small, wood fired oven for pizzas, bread, pies, roast meats. I am sure your guests and fwmily would enjoy it. Flat price, 100 U.S., here now and never used. I will throw in expensive book on how to make bread, and woodfired ovens.You can convert a fireplace too, but you need a very skilled mason for the firebricks and mortar.

https://www.lehmans.com/product/dutch-oven-left-door-for-building-your-own-brick-dutch-oven/

CanuckBob wrote:

CHILLIN wrote:Why don't you buy my artisan/amish cast dutch oven door. You and George could easily build a small, wood fired oven for pizzas, bread, pies, roast meats. I am sure your guests and fwmily would enjoy it. Flat price, 100 U.S., here now and never used. I will throw in expensive book on how to make bread, and woodfired ovens.You can convert a fireplace too, but you need a very skilled mason for the firebricks and mortar.

https://www.lehmans.com/product/dutch-oven-left-door-for-building-your-own-brick-dutch-oven/

Who is George and what does this have to do with Mexican flour........lol.

I thought George was chillin´s closet guy.

So CanuckBob´s wife is not called George? Now I am really confused

I don't bake much at all, but when I do use flour, I use a Mexican brand available everywhere, and there is no difference that I can see, whether it be pizza dough, sugar cookies, or gravy.

Well that sounds reasonable, even though as I said I am using Mexican flour... but my recipes for those things actually are Canadian, cause that's where I am from and where I got 'em. And for gray, 1 tbsp of butter or stock to 1 tbsp of flour just seems normal across the board. However, I did find this, which could help:
"Look for unbleached all-purpose flour instead, a brand like Gold Medal, Pillsbury or King Arthur, that contains about 12%-13% protein, the equivalent of all-purpose Canadian flour."

https://askinglot.com/is-canadian-flour-different-from-american-flour

https://www.ricardocuisine.com/en/articles/food-chemistry/293-is-american-flour-different-from-canadian-flour

And apparently, there are some Mexican flours that are WAY different than what I use: https://www.ricardocuisine.com/en/articles/food-chemistry/293-is-american-flour-different-from-canadian-flour

yes , there are several types of Mexican flour.. I have a type that is the worse for crepes ...and the other that is fine.. so not all Mexican flour are the same either and neither are the US flour for that matter. The king Arthur is great for pizza bread.

I mean't Sunfan, he works cheap for free pizza.

SunFan hasn't worked for 12 years. He's forgotten how.

SunFan

But Sunfan .... P I Z Z A, fresh out of the wood oven. Probably has some smoked salmon in the topping.

Reminds me of the late Glen Patch, the fellow who launched Perry and gave him his pizza recipe.

Glen was a pizza addict. Built at least a couple of wood burning pizza ovens. Imported his cheeses and flour from Italy.

A very unassuming guy but with a remarkable background

SunFan

CBob: The locally available white flour that’s analogous to regular American white flour is “Espuma de Chapala” harina de trigo (wheat flour) in 1 kilo bags. I buy this flour at WalMart, but you can find it at Super Lake and Soriana.. Baking cakes, cookies, and bread with this flour is just like using General Mills / Pillsbury flour. No difference at all. Happy New Year to dedicated bakers everywhere!