The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

flour

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pacool4's picture
pacool4

flour

i have a recipe that calls for  " first clear flour "  any help there.  or substitute

Breadwhiner's picture
Breadwhiner

My guess is that you could probably get away with bread flour. But if you want to go whole hog, try this...

http://www.kingarthurflour.com/shop/detail.jsp?id=3337

sphealey's picture
sphealey

I don't fully understand King Arthur's decision to use dynamically-generated content, since it makes it quite difficult for customers to post links on other web sites. And posting links on other web sites is quite important for specialty merchants such as King Arthur!

 

In any case, you will find that the link above does not work. Go directly the the Bakers Catalogue web site and search for either 3337 (the item number) or "first clear flour" (the description).

 

sPh

sphealey's picture
sphealey

Here is a description of first clear flour:

 

http://www.theartisan.net/flour_descriptions_and_definitions.htm

 

I believe this grade is not generally sold to consumers in the United States.

 

sPh