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soft Mexican flour

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jastar's picture

Using Mexican flour to make good bread

October 4, 2011 - 1:34pm -- jastar
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We're moving to Mexico and I bake my own bread.  The Mexican flour is white, soft - like cake flour and we have yet to have good bread there.  What can I add to make the local flour suitable for making good bread--white whole wheat, multi grain.  I know I can add gluten, but don't know how much.  Any help would be appreciated.  Thanks.

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