I'm lost into the wide world of flour
I just joint this website. the reason? eventhough i'm italian but i have problem to understand the world of flour! i made my own pizza dough, i bake cookies, cakes and pies but now i want to bake the classic italian cakes and i found myself second guessing my choices for flour. i'm really confused by the Manitoba flour, by the high gluten flour and so on.
i live in canada, precisely in Windsor,Ontario and the flour that i've always used is the unbleached all-purpose.
can somebody please tell me where i can buy the high gluten flour to bake these recipes - they need a long time to raise - and the name of the brand and how can i read on the label the gluten content for the flour?
thank you so much, thank thank you.