French and American flours
I recently saw the post on French versus American flours (http://www.thefreshloaf.com/blog/janedo ) and I just didn't know how to respond. I've was disheartened and jelous that french T65 flour is much more flavoful than ordinary US all-purpose flour. I also took note that french T55 flour tasted quite a bit less flavorful than the T65. So I guess ash content equated with flavor. Knowing that is useful.
Today I am reflecting US all-purpose flour is lower in ash content. Is it the reason for lack of flavor? The goals of all-purpose flour if I may suggest, are to make flour selection easy. But is it too much of a compromise to flavor? Frankly I have always gone out of my way and paid more for King Arthur AP expecting bread flour that works (like so much of the US bread literature suggests) But the post I referenced above showed that not to be the case.
I would like to ask for thoughts of any type but in particular is there a mill (and a specific flour) available in the US which is similar to T65 flour? Is there a make-at-home substitute for decent tasting flour?
Regards and happy baking