If you google 'European flour types,' you'll find some charts that compare French, German, Italian, US, and UK flours--and some good explanations of exactly what the numbers mean in the flour type. Even better, the charts tell you what the equvalent flour type is in another country. Also have a look at http://www.kingarthurflour.com/recipe/grains.html for a good explanation of US flours. And finally, you can call King Arthur and talk with someone in the test kitchens. I have gotten so much good advice from making those calls.
As I understand it.
00 Flour is milled to the same 'softness' as southern AP flour. But unlike southern USA AP flour (gold medal, Martha White..etc).
00 Flour (Italian) is NOT low protein flour..but a finely milled high protein content flour.
I have some good success with putting in Wheat Glutin into a a mix of southern AP flour and cake flour to mimic Italian OO flour for pizza--but frankly it wasn't worth the bother because heck; PIZZA!
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http://food52.com/hotline/18659-antimo-caputo-00-pizza-flour
http://food52.com/hotline/13285-caputo-00-for-bread-flour
http://food52.com/hotline/17125-pasta-dough-can-you-substitute-chef-s-00-flour-for-ap-flour
00 Flour is milled to the same 'softness' as southern AP flour. But unlike southern USA AP flour (gold medal, Martha White..etc).
00 Flour (Italian) is NOT low protein flour..but a finely milled high protein content flour.
I have some good success with putting in Wheat Glutin into a a mix of southern AP flour and cake flour to mimic Italian OO flour for pizza--but frankly it wasn't worth the bother because heck; PIZZA!
Voted the Best Reply!
http://www.thekitchn.com/whats-the-deal-with-00-flour-108281