The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


halladar's picture

German type 550 / Austrian 700 flour - where to buy online in the US?

May 20, 2008 - 12:40am -- halladar

Dear all,

I am from Austria and I am visiting my aunt in Pennsylvania in June and I want to make some "Vanillekipferl" and other cookies. Some years ago I tried to make those with an American all pupose flour, but it didn´t work...

 I was searching the forum, the net and anywhere else and I was not able to find an online shop to buy some original "German flour type 550" or, even better, "Austrian flour type 700".

 I would be very thankful if someone could give me a hint where to buy imported flour online, so I could have sent it to my aunt :)

Windischgirl's picture

flour distributors in Philadelphia

April 27, 2008 - 5:52am -- Windischgirl

Hi: Given the 3-5 loaves per week that get inhaled around here, I need to find a bulk flour source.  KA has officially hit $1/lb at my local supermarket.

I'm open to ordering online and having it shipped, (and have searched the archives for all your suggestions--Thanks!)

but would prefer to buy locally.  The best KA could offer me was a distributor in Lancaster PA...about 2 hr drive away.  But I live near a city of over 2 million people...with a healthy bunch of local bakeries.  Tell me there isn't a distributor for high quality flour closer!

Mini Oven's picture

Water absorption

April 7, 2008 - 9:27pm -- Mini Oven

Just found a gem of a tip:

"The more protein a flour contains, the more water it absorbs.  Flours can vary more than 20% in their ability to absorb moisture." 


Meaning.... when substituting flours in a recipe, you will need more or less water (moisture) if you use a flour with a different protein content!  

Mini O 

bakerb's picture

Hello...I'm looking for an organic farmer & miller in Michigan, I'd like to buy fresh-ground unbleached bread flour, locally.  I live in Bay City.  Tomorrow I'm headed south (Linden, Michigan) to Westwind Milling Company to try their products.  Does anyone know of another place?  Thanks!

breadslinger's picture

White Whole Wheat Bread -- What is it?

January 15, 2008 - 9:34am -- breadslinger

White Whole Wheat -- What is it?

I understand that whole wheat contains the bran, rich in fiber, endosperm, the largest part of a wheat kernel, consisting of protein and water, and the germ, the embryo of the wheat, surrounded by highly nutritious vitamins, minerals and oils. What parts of the wheat kernel consist the white whole wheat flours we see today?  


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