October 4, 2011 - 1:34pm
Using Mexican flour to make good bread
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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obviously the amount of vital wheat gluten to use depends on the protein content of the flour and your target protein percentage. if the flour is truely as low as cake flour then you may want to add 4 to 6 percent protein, which converts to 6 to 8 percent vwg by weight. you might start with an additional 5 percent and go up or down as your results dictate.
Thanks very much. I understand from contacts in Mexico that the flour that is available truly is the equivalent of cake flour, but I hope that it is not bleached.