The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

A flour comparison

mcs's picture
mcs

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)

-Mark

The Sinclair's Bakery Facebook Page

Comments

clazar123's picture
clazar123

New land, new flour! So good to hear from you! Give us an update!

mcs's picture
mcs

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

 

 

SourdoughRules's picture
SourdoughRules

Very interesting study!  Will you be posting post-baking videos/pictures? 

mcs's picture
mcs

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

knormie's picture
knormie

It's always great to watch a Mark Sinclair video.

mcs's picture
mcs

It's been a while, but I'm getting back into the swing of things.

-Mark