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Oct 21, 2010 07:32 AM

Bread in Mexico

What is the difference between the super fine flour here and the the AP in the states as far a bread making goes?

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  1. Sybil, I live in Morelia, Michoacán at about 6500 feet above sea level. I have never baked yeast bread in Mexico, but have often baked biscuits and other quick breads including banana bread and gingerbread. As far as I can tell, there is NO difference between the Mexican-brand flours and AP flour from the States. YMMV.


    1. I bake a lot at home, and the Harinera Guadalupana OPTIMA harina serves me well for almost every purpose. I used to prefer SELLO ROJO, but it doesn't seem to be available anymore.
      I have had limited experience working with HARINA KERRY.which seems to be a soft cake flour.