Yes, this is an odd question, but I am trying to make some pastries that call for this type of flour and was wondering if anyone knew the U.S. equivalent? Thanks for any help you can provide.
I have a hand-written note in a German cookbook that it is equivalent to strong white flour (bread flour).
BTW, any decision on Italy?
Thanks, Ann! I wasn't sure if I needed a strong flour or not (gluten-wise) so that really helps! I am trying to make Viennese Apple Strudel and the dough it has to be rolled thin enough that you can read through it. Should be interesting to try!
No word on Italy. It looks like we won't know until around September, but we really have our fingers crossed! Thanks again for your help!
Austrian bread recipes cookbook using Type 700 strong flour for bread rolls:
Thanks, Jan! I am guessing strong means with more gluten, so I will start experimenting. My understanding is that King Arthur bread flour has more gluten in it, so it looks like I will start there. Thanks for your help!