Michael Kuettner wrote:
>
> Try to use Hungarian flour. AFAIK, that's the closest to the flour
> we use over here you can get in the USA.


I'd never heard of Hungarian flour so I googled. I hoped to find a
picture of what a 5# bag would look like so I could find it easily at
the supermarket. No luck. Please help.


The funny thing about this is that Jim has started looking on ebay to
see how much it would cost to outfit an entire commercial croissant
making enterprise. We are NOT professional bakers. We didn't even get
great results when we tried to make 12 croissants at home. (I asked him
if we were going to put the equipment in the living room or the back
yard.) But as long as there's an internet, why not dream big? So while
we're at it, why not find a source for hundreds of pounds Hungarian flour?


--Lia