On Wed, 25 Oct 2017 14:01:10 -0500, Sqwertz >
wrote:

>On Wed, 25 Oct 2017 10:38:52 -0600, U.S. Janet B. wrote:
>
>> As far as I know, King Arthur is the only place to get 00 flour --
>> it's the flour used to make baguettes, etc. in Italy. It's a soft
>> flour, but not the same as using pastry flour.
>
>King Arthur doesn't make a true high-protein Italian 00 flour (and
>$3/lb is ridiculous). Caputo is *the* brand of 00 flour and comes in
>a dozen or so versions, including a durham wheat and semolina for
>making pasta. I get 2.2lb bags of Caputo for $3.49 and Anna
>Napoletana for $2.49 locally and use them for making pizza. Caputo
>flour has 55% more protein (and therefore gluten) which is preferred
>for making pasta and pizza. Pure semolina flour has 13-15% protein.
>King Arthur Italian has 8.5. That's more of a cake flour.
>
>http://caputoflour.com/
>https://www.cento.com/product-categories/anna.php
>
>-sw

If I want 00 I have to order it. Although, things may have changed
in the last couple of years since I was interested in it. I'd have to
check my food co-op.
Janet US