Canadian flour VS European Flour
I am into sourdough baking since a couple of years and this forum always gave me great ideas and information, so thanks to everyone for writing about your experiences. At the moment I am living in Canada, and I am baking mainly with "La Milanaise" flour, which I found very good. In a couple of months I will be back in London and considering that the flour is very different there, I am a bit worried about how to convert the recipes that I got from here into "european" recipes. In Europe we have the white flour, and the white "strong canadian" one, and of course whole grains and so on...In the recipes that calls for all purpose flour, shoud I use the strong canadian one? I have noticed that the flour here requires much more water than the one in the UK, so do you think is just a matter of adjusting the flour amount? If Anyone who have been in both places and baked could give me some hints I would be very happy! Have a nice baking day!