I just got hold of a copy of the Bread Bakers Apprentice, and so far it's living up to the praises I've been reading all over the interwebs.
However, right now I'm living in Denmark, and as far as flour goes we're/they're clearly living in the past (sometimes it does feel like living in an isolated world, up here) - or, at least, the selection of flour is no near as wide as in the US. I've been able to find no stores that specifically cater to bakers, so I'm stuck with the kind of flour that is sold in the supermarkets, which is really poor. The absolute highest protein content I've been able to find in any flour was 12 grams per 100 grams, and that flour is bleached. In addition, I have no idea about the quality of this flour; I haven't seen this brand in many stores.
Reinhart keeps emphasizing, in his book, how important the flour is (as well as primary fermentation, of course ;) ) - should I go ahead using this flour, or would the extra cost of importing flour from outside the country be worthwhile? Am I obsessing to much?
BTW. the bakers around here aren't really any good, so I don't really think trying to buy flour off them would be worthwhile.
Thanks for you time guys, and thanks for a great resource!