Strength of american flours?
I'd like to understand what are the characteristics of flours generally used in USA and Canada. I'm aware that very high gluten flours are generally obtained milling hard wheat grown there, but are all american and canadian flours so strong?
For other pastries than bread and leavened in general do you use weak flours? I mean, is all-purpose flour equivalent to the weak italian, french and british flours generally used for cakes (00, T45) ? Or are they generally stronger and yielding a more elastic dough?