European flour types... German 550, French T-55, Italian 00 flours?
Can anyone point me to some reference material where I can find out what the different types of flours are in Europe? When I lived in Germany I remember recipes calling for 505, 550 etc. types of flours. And we all have heard of Italian "00" flour. None of the bread books I have even make mention of these.
Thanks guys and gals!