Where to buy european flour

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The main differences between flours of the same grain are the milling and the protein content. Flours that are milled finer will give different results from ones that are coarser. Gluten is protein, so the higher the protein content the higher the gluten level. Gluten is good for bread but bad for cakes and pastry. So if you want to get something similar find out how fine or coarse the target flour is and how much protein it has and shop for that. Or you can simply buy appropriate locally produced flour that is made for what you want to bake.

If you want to bake bread, use bread flour or flour with a higher protein level, typically medium to coarsely milled. If you want to bake cakes get cake or pastry flour, which is a finer milled and lower protein flour. You'll be better off spending your money on quality flour made closer to you than buying something imported. The site also links to stores. I found this site while looking at forums for home-bakers. The gentleman who started this company is an at-home baker who was frustrated with the lack of quality materials and ingredients available to non-professional bakers for reasonable prices.

He was a regular and respected member and contributor to one of the most well-known baking forums before he launched this company, so it is something that he does for the love of the hobby. Its a two-for-one deal on a 1 kilogram bag. Yes, I am blowing some money here, but I will have a good baseline idea of what the French and Italians are using when they bake with their own flours.

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