Mexican Flour

I am making some bread that calls for two different quantities of flour depending on if it is Canadian flour or American flour. What would Mexican flour mostly resemble, Canadian or American??

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

Lol.......I'll be saying ouch if i get it wrong!

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...

Thanks all. I received some info via PM that shows how Mexican flour is similar to American flour. Its all about the protien. Canadian flour apparently has 15% while American/Mexican is around 10% hence you need to use more flour than if you were using Canadian flour. I learned something new today.

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/

brigitte wrote:do you change the recipe  because of the altitude?

Not for bread but there are other things I boil or bake longer.

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.

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.

Your recipes are probably based on American type flour. This is the first time I have seen a recipe distinguishing between Canadian and American flour. The difference is substantial. 3 cups of Canadian flour versus 4 1/2 cups of American flour.

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.

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

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!