Fine wheat flour
I’m working my way through the recipes in Erick Kayser’s Larousse Book of Bread, in some of the recipes he lists fine wheat flour as one of the ingredients. Unfortunately, there is no explanation in the book as to what kind of flour that is. Does anybody here have a clue about it? I called the KArthur hotline and the lady seemed to think that it would be what they sell as French Flour but she didn’t sound really sure.