A flour comparison
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)