July 2, 2014 - 5:22am
Tartine no 3 - Which flour is "Medium-strong wheat flour"?
Hi everybody. A long time reader, first time to write.
I was wondering which flour Robertson means when he writes "Medium-strong wheat flour".
Let's have a look at the second receipe in the book, WHEAT-RYE 10%. The receipe calls for:
400 g High-extraction wheat flour
400 g Medium-strong wheat flour
100 g Whole-grain dark rye flour
100 g Whole grain wheat flour
Now, about the High-extraction flour, Robertson says it can be bought or be made by mixing 50/50 all-purpose and whole-wheat flours.
But what is the second flour? Is it another name that I'm not familiar with for all-purpose flour? Or is it something else? I live in Israel if it changes for that matter.
Thank's ahead for your help.