On Wed, 25 Oct 2017 17:19:36 -0500, "cshenk" > wrote:

>U.S. Janet B. wrote in rec.food.cooking:
>
>> On 25 Oct 2017 14:51:50 GMT, notbob > wrote:
>>
>> > I picked up one of those Imperia pasta making machines, cheap, at a
>> > garage sale. Making the dough doesn't seem too hard. Couple cups
>> > o' '00' flour and a couple eggs. But wait! ....WTF is '00' flour
>> > and where do I find it!?
>> >
>> > Yes, I've looked it up online, but all I find is a buncha ads fer
>> > outrageously priced flour:
>> >
>> > <https://www.kingarthurflour.com/shop...r-italian-styl
>> > e-flour-3-lb>
>> >
>> > So, can I use anything else? I can get all kindsa flours, but none
>> > of my local HFS's had any '00' flour. 8|
>> >
>> > nb
>>
>> 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. It isn't the same as
>> semolina flour. Find a recipe that uses semolina flour (readily
>> available in my city in the bulk area, maybe in yours as well?
>> Semolina flour will make all the pasta types you are used to. Don't
>> listen to anything that Cshenk says because she is still having a hard
>> time grasping that there is a difference between All Purpose flour and
>> Bread Flour.
>> You're right, the price for 00 is expensive.
>> Janet US
>
>Love you to Janet US. You seem to have a hard time grasping that the
>higher gluten flours we call 'bread flour' are a relatively modern
>convention and our distant ancestors used other versions like Spelt,
>Einkorn and so on.
>
>https://en.wikipedia.org/wiki/Flour#Plain_flour
>
>Bit of info if you forgot that AP can also be used for bread.

What does (ancient grains) have to do with the discussion at hand?
Let's see. You are the one that said All Purpose and Bread Flour are
the same, makes no difference when making bread. We weren't talking
about ancient grains at that time. I simply asked whether you (in the
bread group) were using All Purpose or Bread Flour in the bread recipe
you posted -- no hidden agenda -- and you told me and then argued with
me that there was no difference except one was more expensive. I did
explain that bread flour would alter the amount of liquid used. I
posted links that explained the difference and then I gave you chapter
and page in reference books. You still refused to accept that there
is a significant difference so that when you post a recipe that
someone else may want to make it is a courtesy for you to tell which
flour you are using.
Did you read your link?