Mexican flour to make artisan-style bread
I live in Mexico. I've purchased incredibly expensive US flours here to continue to make artisan style breads. Now I'm trying to use the local Mexican flour, but with very poor results. Even if I can get a good rise the bread has a flat, kind of bisquity quality to it. I notice that from the local pizzaria as well. I'm hoping to find something to augment the local flour. I've tried some gluten but without much success as yet.
Has anyone had experience with this?
Thanks for any info.