"sf" > wrote in message
...
> On Sat, 6 Mar 2010 18:30:09 +0100, "Giusi" > wrote:
>
>>
>> "cshenk" > ha scritto nel messaggio
>> ...
>> > Hi, Got a friend in the breadmakers group asking for what Italian 00
>> > and
>> > Italian 0 flours are.
>> >
>> > Anyone know?
>>
>> They are different grinds, both fine, but 00 being finer and perfectly
>> usable as pastry flour. In supermarkets they are mostly soft wheat
>> (grano
>> tenero) but you can also find 0, 00 and 1 flours in hard wheat as well.
>> Ergo, you will know nothing of protein content or glutens from 0 and 00.
>>
> 00 is pastry flour? So, maybe I shouldn't find 00 to make pizza crust
> after all. I'll just assume that 00 over here is all purpose, a 50-50
> mix of hard and soft wheat.
>
00 is a low gluten flour. As I understand it most Italian flours are lower
in gluten that domestic flours. I've been told you can approximate it by
mixing cake flour and all purpose flour. I believe pizza margharita is
traditionally made with 00 flour. Where do you find it in the Bay Area?
Guisi where are you when we need you?

Kent