Where can I find Manitoba flour (W380-400) in the US??
Hello fellow bakers!
I've started a process to create stiff sourdough for panettone. The process I'm following calls for Manitoba flour with a strength of W380-400.
I found this one on amazon with 15% protein and W360-380 but I haven't tried it yet (I just started the apple yeast water lol)
I'm worried it won't be strong enough. Where can I buy Manitoba flour? Here int he US is supposed to be easier, no? :D
Have any of you used the flour I posted before?
Thanks a lot!