After reading the Tartine recipe http://www.mercurynews.com/recipes/ci_16958426 I couldn't work out if my understanding of flours was right.
This recipe calls for
100 grams white all-purpose flour
100 grams whole wheat flour
650 grams whole grain wheat flour
350 grams sifted white wheat flour
Are these really all different types of flour? Where I am in Denmark, I have access to what I consider 'generic organic white flour' (about 10% protien), and access to 'bakers flour' (non-organic, about 12% protien) and 'fuldkorn' which looks mostly like entire wheat kernels shorn in half. There's also regular cheap bleached flour and the other specialty flours - OO, Spelt/Graham, rye.
If someone has the time, can you write a line or two about what each of the flours in the Tartine recipe look like, or are characterized by, so I can give it a try? Using Wiki to learn about flour types sends you in a circle as the flours seem to endlessly reference each other.
Thanks very much,