April 12, 2024 - 6:52am
Spanish flour for baking
Hello from South Carolina!
I’m so excited to have found this website. My husband and I just returned from an amazing trip to Spain. I was hoping to gather some information regarding the type of flour typically used for baking and bread making. This was the first vacation where I did not experience any digestive issues, and believe me I ate more than my share of bread and sweets. 😁
From the research I’ve already done online, it seems that Harina Panadera might be a good choice.
I would love any thoughts or suggestions, as well as a reliable website to order from.
Thanks so much!
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Speaking as someone with food allergies and intolerances, I would be looking at what is NOT in the flour and bread rather than what is in it. Same thing for the leavening, my daughter in law, for instance, can eat my long ferment sourdough (made with flour that has absolutely no additives) but can't tolerate any other bread or pastry that is not gluten free. I mean it could be fun to try to make bread to re-create your trip, and if that is the goal, go for it.
I love Spain. I'm glad you had a great trip. BTW - Harina panadera is just "bread flour"
That’s good to know about your sourdough bread. Do you mind if I ask what brand of flour you use?
I use King Arthur All Purpose. Often I mill my own, but she is actually okay with both. You need to look for ingredients that read: Wheat.
Happy baking!