strong wheat flour vs. strong white bread flour
I want to try a bread recipe in Magnus Nilsson's The Nordic Cookbook, but in the recipe he calls for both "strong wheat flour" and "strong white bread flour". I know "strong flour" refers to bread flour (as the American equivalent), so is "strong wheat flour" supposed to mean whole wheat bread flour? or something else? Can someone tell me the difference between the two?
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Rather, it's a wide but selected snapshot of all Nordic foods, including some weird favorites like Chilling Creamed Chicken and Banana Casserole, which was apparently poplar in the 1970s and 80s. Nilsson did lots of research, but frequently the recipes are written as the way he likes to do them. There are a bunch of other oddities I'd love to discuss too. I sometimes wonder what I'd say in a longer review.