European flour substitutes?
A little research on my part... If one has a formula for bread which is from Europe, calling for European flour, what can we use here in the US to substitute, considering we (I) can't get European flour here? Do you just wing it and go ahead with US bread flour? If I understand correctly, US bread flour is from hard red winter wheat whereas European flours (00) might be soft white spring flour. Or something like that.
And if I do go with a US bread flour (K.A. Special Patent), will the resultant bread be so far from the European version that it would be considered, to a point, a "failure"?