Part of the process of moving and opening up a bakery in a new land, is working with and testing the local flour.
Here is a no-frills flour comparison between one American and two Spanish flours.
Just flour and water at 67% hydration with no baking:
*General Mills, Harvest King (MT, US)
*Gabino Bobo, Ariana (Zamora, ES)
*Roca, Eco Força (Lleida, ES)
-Mark
- mcs's Blog
- Log in or register to post comments
New land, new flour! So good to hear from you! Give us an update!
I'm over here in Spain now with my bakery trailer, trying to get this baby off the ground while sorting through the red tape! ;)
Here's a bakery update that I just made!
-Mark
Very interesting study! Will you be posting post-baking videos/pictures?
Pretty soon. I had just received a few bags of the 'Ariana' flour and wanted to test it out a bit before I baked any bread with it. Of course my next step will be doing some test batches of bread.
-Mark
It's always great to watch a Mark Sinclair video.
It's been a while, but I'm getting back into the swing of things.
-Mark