The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Flour types

dmsnyder's picture

European/King Arthur Flour equivalents

February 20, 2008 - 3:21pm -- dmsnyder

There has been a lot of discussion of flours available in the U.S., continental Europe, the U.K., Australia, etc. The German and French flour types are government regulated, in both cases according to ash content. In the U.S., we categorize flours by protein content, mostly. But one mill's "bread flour" often differs significantly from another's. So, communication about ingredients across continents has been largely a guessing game.


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