On Sun, 29 Jun 2008 15:53:17 +0200, "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.

That might be a little confusing....check out


http://www.sourdoughhome.com/huhialflourtest.html



The name confuses everyone. Many people here in Gunnison, Colorado, at
an altitude of 7,700 feet (2,346 meters) above sea level, think this
flour is good to use at high altitudes. Actually, it's no better than
any other flour at high altitudes. And they are confused about the
"Hungarian" part too.

The "Hungarian" part of the name comes from the process used to mill
the flour, which was developed in Hungary in the 1800's. It was
brought to Colorado by J.K. Mullen in 1875, and is still used on this
flour. The flour is milled from hard wheat from Colorado, the Dakotas,
and Montana, so the "high altitude" refers to where the grain is
grown.