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I use a superfine flour that I find at my local tienda. I have never looked at the package for protein content, but will next time I buy some. I do know it works great for pizza. I have had lots of complements on my crust, mainly from really picky people.

A better question might be what yeast is people using? I personally like the azteca brand. I have heard lots of complaints from those buying the packets that are imported. Saying things don't rise right. Quite possibly it has been stored improperly. Too hot in the trucks bringing it down? I keep mine in the fridge in a jar.

Either one. The area code is 33 so what follows that is not so important

I have found that Simplex works nicely: http://www.medicamentos.com.mx/DocHTM/28722.htm

Helps me relax enough to fall asleep, but I don't wake up feeling groggy like so many other sleeping aids. You can get it at any farmacia, but Farmacia Guadalajara has the best price ($67 or so pesos for 60 tabletas)

I have a Whirlpool and #1 on mine usually cooks between 300 and 350 that is the one I use most, if I put it on 2 it goes up to 400 and 450.

Last time my bananas were ready I made 33 loaves and only used the #1 setting.

I also ordered another shelf from Tio Sam's about 3 years ago for $200p.

Does #5 incinerate things? Thanks for the tip, I think I'll try #1 at first! I figured Tio Sam's would be able to get me an extra shelf!

The LCS Directory has a very nice chart of oven temperatures on page 28. Here are a few excerpts:

300 degrees F = 150 degrees C = Gas Mark 2

350 degrees F = 180 degrees C = Gas Mark 4

400 degrees F = 200 degrees C = Gas Mark 6

450 degrees F = 230 degrees C = Gas Mark 8

In our limited but shall we say "exciting" experience with run-of-the-mill Mexican ovens yes, you'd better darn well have an oven thermometer and watch temperatures vigilantly. Set the temperature where you will, it usually goes up - way up - from there. Mexican cooking is pretty much always stovetop cooking; baking just isn't part of the culture. One either adapts, buys a very expensive oven, or discovers a newfound appreciation for the option of buying baked goods from bakeries with better ovens and/or more patience.

Thanks for the information. I adapt very well, and am rather good at baking. I enjoy baking, and while I know I can buy stuff already made (and delicious) I prefer making things myself. It can be very therapeutic. Plus, I like knowing what ingredients are in my food and where they come from.

I was told before I started shopping for an oven to watch for the numbering on the knobs, especially for the oven. So I got lucky and made sure I picked one with detents and temps. A little-known trick, picked up only through experience.

I would have preferred one like that, but I didn't have a choice, and I am just very thankful my landlord went and bought a brand new stove and fridge for me, and didn't make my rent any higher in doing so.

I found this in a Mexican cookbook;

1=50 celsius, 2=100, 3=150, 4=200, 5=250.

Your best bet is to have an oven thermometer that shows both Fahrenheit and Celsius.

Thanks! I plan on having an oven thermometer that shows both! I just wanted an estimate of what to expect when turning it on.

My oven is an Acros, which is part of Whirlpools Mexican line. I just moved into a new place and my landlord got new appliances for me. If mine does end up being a "gas grill" type oven, I guess I will just have to learn to adapt to using it! My method of cooking doesn't involve really timing anything anyway. I just keep checking on it.

I have a new Mexican oven. It has gas mark numbers of 1-5. I have searched online to find out approximately what temp range the numbers are, but all I am finding is gas marks for Europe and the UK, which are numbered 1-9. If I went by those numbers, my oven would not be heating up very high.

I have searched through this forum to try and find an answer to this, but I didn't find anything (doesn't mean it's not there, just that I'm not searching for the right words).

I would really love to do some baking.

Can anyone help me with a range of temps for each gas mark number?

Thank you so much.