Which Flour for Baking Bread ? Sourdough Bread Series

[@SephirothinLEGO]

i'm loving this in-depth, more scientific look at the ingredients :)

[@moyashisoba]

You are so much in love with food, the ingredients and the knowledge behind it. Your passion for what you are doing is so infectious. And I love your humour. C'est un grand plaisir.

[@bakergoatstiktok]

188 people doesnt like your chanell cause your breakdown the Secret. people who very old school doesnt want to share the secret. People doesnt want put us in the same level like them... Iam very respect you , Alex.. Salute..

[@deniserettedal2387]

I recently moved to France from the US so this is extremely helpful to adapt my baking knowledge. Thank you for sharing!

[@aziemkamal8129]

I live in America and I love using Bob's red Mill artisan bread flour with a combination of my own home ground hard white wheat flour to make my sourdough. The bread rises beautifully and the texture is uncomparable!

[@rx0788]

This is the most interesting, most informative, useful, clear, concise video on flour EVER! Thanks

[@AmitPhansalkar]

I found information here that I couldn't find reading couple of highly recommended bread making books. This is so helpful! thanks!

[@FunkyFreshFood]

maaaate this video is fascinating! think i might have to rewatch it a couple extra times to truly let the info sink in...

[@ManosRK]

True! I watched it yesterday and I'm watching it now again!

[@markharris5771]

Brilliant video. Many years ago when I was a commis on day release (my day off if I’m honest, nobody released me from anything) I had an instructor who spent a 3 hour period for two weeks explaining all that. It having had that experience that makes me realise how intelligent you are, very well done indeed.

[@TheHarryChanne1]

When finding a source for flour, it's also important to find a supplier that produces a consistent product. This is one of the main reasons so many bakers use King Arthur Flour here in the US. Not only do they provide the fairly precise specifications, e.g. protein to the .1%, but their products are very consistent over time. KA is not the only flour to use... I've had good luck with others too.

[@mayaalicia169]

Yes! King Arthur flour is the best lol.... what are other good flours you have found? I have tried Hogson Mill four and UltraGrain's whole wheat white flour, and although it is edible, the quality simply does not match. Here in Florida it is difficult to find quality flour other than King Arthur....

[@TheHarryChanne1]

Even though Bob's Red Mill doesn't have the same fine tolerances, e.g. for protein content, as KA, I'm always shocked by how well, and how consistently, things turn out. Without geeking out too much, it's probably worth noting that precision should not be confused with accuracy. It's entirely possible that even though BRM gives specs to the nearest whole percent, while KA gives it in 1/10%, that in reality both flours have the similar quality control. If you are in the pacific northwest, Shepard's grain is well regarded. If you live elsewhere, I'd suggest that you look into other professional flour producers local to you.

[@therealchickentender]

In my experience KA is more reliable overall (not by huge margin) and give a slight bit more loft, but Bob's is a bit tastier/complex overall. I often mix the two of them in my flour tub.

[@denniskeefed6603]

Have you tried Einkorn Ancient Grains from Jovial? You won't be disappointed They have a great array of informative flours that will fit all your needs , when I say informative ,it takes the guess work out of protein content, hard and soft wheat etc. check it out. I wouldn't being wasting my time if I didn't think people would gain from what Einkorn has to offer.

[@xPorsum]

How is Gold Medal? I have a feeling it won't be good but I'm just asking to make sure

[@jessicaennew5544]

This is fascinating! What an in-depth look at the process. You need a Netflix series or something I swear

[@nickm6607]

yeah i totally agree with other comments, you're a good educator and this in depth analysis especially for your average consumer is super helpful when the right flour can be so confusing to buy.

[@topclass2008]

I commented on other videos Alex has produced, you cant get away from the amazing in depth technique and as always learnt a lot thank you

[@claussteen2317]

Could you try to make a "versus" video, where you try different flour type to make sourdough bread and croissant. So you use high and low protein flour for both type of dough and the see how big the difference it makes.

[@muhammetozpinar]

Hi sir, due to corona outbreak we -ordinariy people- start to learn more about kitchen art. I am happy to find you because your approach is clear and scientific. How about making a video about oat flour specs and baking a bread from it? Greetings from Turkey.

[@kristinnelson-patel442]

I have developed a lovely gluten-free sourdough starter over the last couple of months, and am baking GF sourdough baguettes a couple times a week... They’re amazingly good. You should try it!

[@martinbenfield1536]

Hi Alex, You've taught me so much I'm glad of the chance to repay this tiny morsel. It's _Triticum durum_ and _T. aestivum._ Capitalise the genus name but not the species name. Why? The Romans didn't really have rules for capitalisation. When Latin became the language of the church and later, the academy, authors used whatever rules applied in their native languages. Carl Linnaeus came up with the binomial system, in which the name of the genus is a noun, the species is an adjective. For example, _aestas_ is latin for summer, and the suffix _-ivum_ makes it an adjective. In the 18th century, when Linnaeus was writing, Swedish, like modern German, capitalised all nouns. Thanks and _continuez votre bon travail!_

[@GuilleZan]

Alex’ bravo! Give us also the ingredient examples and names that can be found in France please! And keep going!

[@funkiebutch9690]

You know what's really interesting topic to cover? The art of pizza and the different between tossing and rolling the dough.

[@chingalingaling1]

my favourite video of yours do far- I bake and have my own sourdough starter but never got into that much details about flour... thanks for doing this video, I learnt a lot!!!

[@partyCSM]

I'm not sure why I watch all of your videos. I know I'm not going to bake anything and I don't particularly need this much detail about flour but there's something very enjoyable about learning from you. I'm starting to think it's the French accent.

[@jamesellsworth9673]

Finest flour explanation I have ever seen in decades as a 'searching' bread baker, pasta maker; pastry maker. Thanks for showing an 'Old Guy' modern information! I use an ever-changing blend of flours, depending on inspiration and what I want to achieve. My German neighbors introduced me to sprouted wheat flour; Italian-Americans often use Durum wheat flour; (Bob's Red Mill) Graham flour is my choice for a sweet (not bitter/oxidized) whole wheat flour. I order French specialty wheat flour because I would love to make a loaf that is chewy, moist, tender...and has pull. Well, who would not want that? Thanks for your explanation of a difficult subject.

[@sylvainforest534]

Bonjour, Alex. I live in South Florida, but I import my flour from Montreal because American flour doesn't work with my heirloom baking recipes. My favorite brand is Five Roses. It produces great cakes, wonderful pastries, awesome cookies, decadent béchamel and, thanks to you, unbelievable puff pastry. Prends bien soin de toi et à la prochaine.

[@RobGThai]

I like how you explain all of that like it was super simple.

[@chefe2152]

Alex ,merci mon ami! Great content,I also enjoyed your pasta video. Grande salut from Montreal Canada

[@paulwolf8510]

I like the mix of “take 5” you have playing.

[@Fred_P]

You mean the completely butchered thing they made out of a good tune?

[@passionatebraziliangirl.4801]

Thank you for explain the protein levels and the different flours. One of my culinary dreams it to learn to make sourdough bread mmmm.

[@phearmetoo]

As an molecular biology student i have to say you did a good job explaining this topic! Keep it up man!

[@remsan03]

This video contains so many terms I don't want anywhere near my bread: Sperm, Germ, Ash, F***. However, the content and explanation are superb.

[@ariaborealis2701]

remsan03 This comment is pure gold. ❤️❤️

[@RevampedOutdoors]

Thanks for this, in trying to figure out what to plant so I can mill my own flour for fun. Knowing the common name differences and everything was really entertaining and helped a lot!

[@TK-qu1ht]

Amore!!! I'm a food nerd for 40+ years. Excellent job Mr. French Guy Cooking!!!

[@MrContractferal]

one of the most informative cooking channels on youtube, keep up the awesome work.

[@michaelbalfour3170]

Alex, if you ever come to Scotland, I'd happily give you a tour of our farm and mill where we make organic artisanal flour.

[@kangakid5984]

Thank you that was helpful. I am making Sour dough bread and needed information.

[@akos127]

Hi Alex, First Q: can I use "Bio Buckwheat and Organic Wholemeal Kamut Flour" mix for the starter and the dough? Second Q: am I suppose to use the same flour for the next feeding as I use for the first month or I can switch around for a different source/brand/type of flour? Thanks a million, your videos are great and I like your humor, very funny!

[@elizabethadams3744]

I have found that adding a bit of vital gluten to all purpose flour (when that's all that is available) compensates for the difference in protein between it and bread flour.

[@jackmenino9654]

Hey man thanks for the video, I have been baking sourdough bread for the pass 4 months, I have learned a lot , I notice using Rye flour when I make starter it raises better , it is Organic. Thanks

[@malpaul]

I use an equal mix of unbleached flour and dark rye for my starter. I think the dark rye has more wild yeast on it, but I need your expertise to verify that. Seems to work really well. I've only just stumbled on your channel. Enjoying it very much.

[@mirkoyonathanciotta8696]

Amazing video like all your video. In the organic industry in Italy we have the W index and in some supermarket here. I live in Germany now and good news, all the package are with the W index on it. I agree with you that's the best way to know what to expect from the flour in your dough

[@edithharmer1326]

Great Tutorial! Thank you for sharing! Greeting from Singapore! 🇸🇬⚘⚘⚘ Edith

[@niklaspilot]

Here in Germany they do actually write the W-index on the package sometimes! :D

[@PhillipFry3000]

This 4/4 perversion of Take Five needs to go. Nevertheless, good to know!

[@michiellombaers3198]

Take Five in 4/4? The inflation is going insane. Next time it will be in 3/4 ...

[@tonybalogna123]

Take Four

[@lorrainewilliams7896]

As someone who has loved the original Dave Brubeck recording of Take 5 my entire life (which is two years shy of when Time Out was recorded), this abomination pisses me the hell off.

[@ElLenadorLA]

Haha yeah caught that too lol

[@jeffward1106]

You are brilliant! I learned more in 8 minutes than a high school chemistry class. Keep it up

[@TangibleTania]

This it's the first video of your's that I've seen. Wonderful! Subscribed! I've been making bread since I was a kid...9 years old. My grandmother taught me. ❤ I make bread every week for my own family. I'm excited to watch your other videos. 😊

[@VinnieSutra]

Lots of information to soak up. Nothing about your videos I could dislike. Keep up the good work. PS: Love the humor. :)

[@georgeslambeth7141]

Please make a show on hand pulled noodles, and the chemistry behind them. I cannot find the right flour! Merci!

[@royksk]

High protein doesn’t always mean high gluten. For example Durum Wheat has the highest protein but doesn’t become elastic when water is added. It has to be combined with other flours as does Rye flour unless of course you’re happy chewing on a bread brick - the sort of thing you may get with a pumpernickel loaf made with only rye flour (a Russian brea I think). I believe that in Japan any flour sold must have the gluten rating listed.

[@rebeccafreeman1123]

I really like your explanations & brake down scientifically about different flours, but here in the US we don't have Strong Artisan Bread flours. So, I've been using Bob's Red Meal Artisan Flour. If we had Stong flour I'd definitely give it a try. But, I as well love making sour dough bread. Thanks so much for helping us beginners.

[@dwaynewladyka577]

A very informative video. Most of the durum wheat consumed in the world is grown in Canada.

[@lifeofemre]

Would love a series of videos about tea and tea making -which I believe you're a big fan of-. Anyway keep up the good work!

[@bradjohnson4787]

Good job! I use King Arthur bread flour. It is very consistent for bread. I'm not so picky with AP.

[@BurkenProductions]

I'd love it if you could try to bake something with the old type Einkorn wheat (Triticum monococcum). It would be fun to see how it differs when baking from the usual wheat we use today. This type was the original wheat that existed 1000's of years ago.

[@AlamAlkhobz]

Valuable info to spread. Thanks for sharing, Alex! 👍🏻

[@marcella8576]

love the good eats era alton brown vibes from this video

[@joeblack4436]

I think I was lucky with first bread flour I started using then. It's not organic as such, but the protein content is 10.7% (so close to the 11-12% range), and it must be fairly strong, because my dough comes out lovely and stretchy-stringy. It has added gluten if I'm reading the packaging right so maybe that helps. Who knows? The starter was super simple. I boosted the started with honey the first time, and it's been going strong for about 9 weeks now. Sure not the longest ever, but so far so good. By the 2nd bake it smelled a tiny bit grassy, but that was once off all other times it has been a perfectly lovely aroma. And especially since getting a kitchen scale the results have just improved as opposed to when I was going by a volume conversion (cupsimating). I would guess it is more important than the flour as long as your flour is barely capable of making bread. But yeah I also suppose we're not talking about the very basics here.

[@DMJ1978]

Insane setup, production skills and editing in these videos! Thanks, man. Subbed and liked.

[@bradroon5538]

When the "Green Revolution" started in the mid-1900s, the varieties developed and became today's wheats increased in# of heads per acre (more productivity) in exchange for lower protein content, lower root mass (sustains soils) more lodging (being blown over and frequently lost to harvest) less tolerance for both droughts and overly soaked souls. I'd love to hear your take on using Einkorn, Emmers, and Kamut in your sourdoughs.

[@BrainBomb]

love the thumbnail!

[@monicamikolas7932]

I’m forced to use whatever flour is at hand. I’m following your directions. So I’m hoping for the best

[@dnllschlt]

I love your explanation videos; I always find them so helpful!

[@cgirl111]

Most people in my circles use organic whole milled rye flour for their starters. Most places teach 100% hydration starter (equal flour and water) but I've found 50 to 75% produces a much more tasty sourdough bread. Much more sourdoughy.

[@alinajalba281]

Great tips and also great music! Jazz for the win!!

[@theolschoolblues]

THIS VIDEO IS AMAZING!!! Thank you so much for your time!

[@adamchurvis1]

Alex, I'm diabetic, so I built my own motorized mill to make flour from wheat berries. I have used both red and white wheat berries, and have settled on white wheat berries for the texture. I've also had to add vital wheat gluten to my whole wheat flour at about 10% of the weight of the flour in order to develop enough of a gluten mesh, as the free bran particles cut the gluten mesh. This is why pure whole wheat bread doesn't rise very well or provide such a great texture without adding gluten, I'm told. Do you have any suggestions for improving baking quality when trying to make a predominantly whole wheat loaf? I am open to adding commercial bread flour, but would like to minimize that if at all possible. Thanks for any advice you can give me. Love your channel!

[@denniskeefed6603]

Adam, log onto Traditional Cooking School with Wardee Harmon she does a lot of work with Ancient Grains and makes all her own food and flours through souring,soaking,and sprouting. Milling all her grains as she teaches an online course with fermentation. At the very least her sourdough starter is a life changer, she is all that, good luck

[@beckijameson3844]

I also bake primarily with whole grain flour. One helpful action is to soak all your flour that is being used in the loaf/loaves, including the salt, but excluding your sourdough starter. I soak mine overnight, mixing the dough ingredients (minus starter) until all evenly moistened. I give my starter what is hopefully its last feeding the night before too, right before bedtime. I say hopefully, because sometimes when I get up, it has already peaked and started to fall. In that case, I just feed it again and watch it carefully to catch it before its peak. In the morning, I add the starter, gently, but consistently mixing it in, then doing hourly or half-hourly stretch and folds until I have a smooth, elastic dough. Then it's time for shaping and retarding the dough to increase flavor. I bake it then either after dinner or even the following morning.

[@frederikhermann]

I just downloaded the Patreon app and supported you in your endeavors. Keep up the great work!

[@FrenchGuyCooking]

Thanks :)

[@giovannimariaferraro8588]

The W index is not a global index to classify a flour. Because every flour is different to another one so there's a flour that has W380 but has 12/13% of protein instead some flour with w380 and 12/13% of protein. So you have to choose the better one you need the most. The W indicate how much water the flour can absorbe. There's so much index that allow you to understand what flour you need and which of these you need.

[@no.love.for.a.nation]

Best cooking channel on yt

[@michaelmitchell338]

The orchid is my favorite flower.

[@brandonb9452]

Michael Mitchell Nice

[@AmalRanjan]

Hey, Alex. Thanks for the detailed classification. I am still kinda lost though. So in India we get two types of flours - *Aata Flour* and *Maida Flour*. Aata flour is mostly used in household cooking for making flat breads like chapati / roti / phulka and Maida flour is used in all kinds of baking and making naan bread. Can you please suggest which one of these to use for sour dough bread? en.wikipedia.org/wiki/Atta_flour en.wikipedia.org/wiki/Maida_flour

[@merindymorgenson3184]

Amal Ranjan hi! I see you haven’t had any response yet, and it’s been three years, so you may not even be seeing this. We are living in Bangladesh now, and also have atta and moida. I find moida works well for things like pizza crust and pretzels. It seems to be equivalent to a bleached all purpose flour or maybe a pastry flour. It makes really good pizza crust. For regular risen/loaf bread, I usually use half and half whole wheat atta and regular atta. I tried half moida and half whole wheat atta and the texture/structure wasn’t very good. It’s definitely edible, it just tends to fall apart. My Bangla is not good enough to ask and see if these observations are true or not yet. I’m kind of a slow learner. I have a hand grain mill with which I can grind the whole grain wheat (goom) when we can find it. I made my sour dough starter here with the whole wheat atta we can get intermittently at some of the dokans here or with the hand ground. The hand ground definitely has more flavor, but the flour requires a longer stretch and fold and less kneading as the larger bran portions tend to cut the gluten. For the sour dough atarter, I used the method from Peter Reinhardt’s book and the pineapple juice method mentioned on (I think it is) King Arthur website. It did really well until recently when I neglected to put it back in the fridge after the temperatures started to rise as winter gave way to spring. Anyway, I hope this was helpful to you. It’s what I have found after experimenting some with these new to me flours.

[@elainacasey7672]

Challenge question? Could you do a gluten free section? Possibly ising a regular oven, a commercial oven, and a bread maker for comparison?

[@DoctorNoMD]

Great video, Alex. Thank you for the durum explanation. I've never been clear on that. By the way, I'm a King Arthur flour fan for life. They're really great about listing the protein content on their flours.

[@johnsteele4795]

Every flour has protein content on the pack!

[@-kestrel00]

thank you, my man been following since i saw you on foodtube keep up the good work!

[@jmr218]

Some really valuable information in your videos. Thank you!

[@dominiquehanika]

love your channel, it is delicoiusly educational

[@kellysoo]

In Australia I don't see them market strong flour at all. That's why I am wondering should I be bothered to change my baking from plain organic flour which is the equivalent of USA AP flour, to organic bread flour. But my biggest concern is what type or kind (name) of flour is used to market bread flour in Australia. By the way you are amazing at doing what you do. Please don't ever change your style.

[@wildcelticrose]

After talking to gluten intolerant friend about her experience in France in which she and her gluten intolerant husband were able to eat bred, I started doing some research on what is done to flower in the US (including spraying it with glycophosphate as a desiccant) She recommenced a seller who specializes in French Flour. I ordered some T80 Traditional Wheat Flour from L'Epicerie. The flour is milled by Moulin d'Auguste. I am not gluten intolerant, but am interested in a less hybridized wheat which is not sprayed with glycophosphate, does not have all the bran removed and is more traditionally milled.. I am very happy with the sourdough I've baked with it thus far, but am wondering if it's worth the money to purchase French flour.

[@jaypence332]

I use .44 whole wheat unbleached for structure .44 rye flour for that dark flavor .22 barley for its natural sugars Don't use buck because it taste like dirt!

[@caseybates3057]

Looking forward to seeing the video where you make the sourdough bread!

[@sandradodd7246]

in Canada we call it soft and hard wheat too

[@cazek445]

Hey, I really want you to make ancient roman buckwheat bread. I would suggest making a starter, with yeast, sugar, buckwheat flour, water, and olive oil.

[@mariomanestar4804]

France has best bread in the world was on holiday there, Australian bread is crumbly and no aroma. Will make my own sourdough from your recipe.Thanks so much.

[@Dogge310]

Definitely 'gonna try this at some point. Thank's Alex.

[@randezchannell]

70% people see the tutorial and hope can make it with learn in a day, they dont want to see the process, Understand how to groundbreak the product. For me, Alex Video is like my College, everyday 1-2 i've learn and understand, and Doing the Exam ownself,Video since Alex Uploaded the videos 6 years ago it is like a Thick Book what is have you to learn from 0.

[@tombaenadaglio5425]

Really cool video Alex. The thing is, as you say, that there is no worlwide standar on flour. Im from Argentina and here (total shame) there is not even a small distinction between high and low protein flour, let alone ash content. We have 000 flour (for bread) and 0000 flour (for pastry) and thats it. BTW. Really nice videos. Ive been baking for the past 3 years and you can seldom find content on Internet which is clear and confusion free

[@FrenchGuyCooking]

+Tomás Colo Thanks Tomás ! You can always check on the nutrition mentions on package for Protein content ( might have to do some maths though... )

[@tombaenadaglio5425]

Alex French Guy Cooking Sure. I always do. But even the nutrition mention is "elusive" sometimes: organic flouer is not standarized in Argentina. So... not nutritional values :/

[@julianadias7373]

I have a similar problem, as i am from Brazil. Here we just get the all-purpose flour or the imported 00 italian flour. and there is no distinction between its strenght. I`ve seen that making a high hidration (+/- 78%) with 100% white flour bread is almost impossible. using true organic whole wheat give me a more controlable dough, which i can knead using the folds method. I think that milling your own flour is not a bad idea too.

[@julianadias7373]

I believe that here in south america the cereals have a lower protein content. As i`ve tried to do tofu with brazillian organic soy and it was also a failure.

[@octavio2237]

000 , 0000, whole wheat and thats it. Font even think about banettons.

[@paprikameetskardamom]

My inner scientist (or maybe nerd?) approves 😁 Thank you for the explanations 😊

[@eceetv4280]

4:22 - I would've laughed if he started cooking without taking the camera out of the oven.

[@dagmarsobota5337]

Awesome video Alex! Very educational but what about baking sourdough bread with gluten free flour? Any suggestions for what type of flour substitution? I have a daughter who has gluten alergie..Thanks!

[@NolaGB]

I read/hear that bread flour shouldn't be used for sourdough bread baking. Then, there are those who say that yes, use bread flour. Confusing. So, can bread flour be used in baking sourdough bread or not?? Thank you for any clarity on this.

[@humblehalfacre8464]

Rye is known to be great for making sour dough starter.

[@Grobbekee]

My sourdough starter's name is Gargamel. He is very enthusiastic about rising dough if there is enough rye in the dough. Gargamel likes rye very much. Unfortunately my tummy gets upset from rye, so I bake mostly with spelt, which Gargamel make a long face about, being the sourpuss he is. Is there some kind of condiment or other stuff that could make Gargamel happier about my choice of flour?

[@johnhogue9402]

Grobbekee what kind of flour do you feed it?

[@melaneemortensen3971]

Potato water. Starters love that added in!!

[@beckijameson3844]

Sure, just take it with a grain of salt! Lol!

[@smallfootprint2961]

Grobbekee. My tummy gets a little upset with rye too. Not with wheat, so far. For a long time, I thought it was all gluten but, not so much. Going to try.

[@mushnoodle]

I suppose you need to add smurf-flavor. Made from freeze-dried and milled smurfs. but i betcha wont find their secret village...

[@merihdedeler8844]

I Ioved the video! Literally you pulled me back from dark age to millennia flour wise 😄👍

[@maddemadetv445]

Ooh my Alex you teaching us so much, wow

[@yourboyla2856]

On apprend beaucoup, merci !

[@rachelsober4240]

What type of flour do you regularly feed your starter? i might have missed that part. BTW I made Cacio e pepe the other night, it was great. I sourced all my products from a local specialty store, Corti Brothers, but i'm really interested in finding more artisan peppers around. Thanks Alex, love the videos....

[@Cromfeld]

There is a hungarian wheat called tönköly, wheat, has a protein content of 17,7g/100g. It's Chewy!

[@THESHOMROM]

Love you, Love you, Love you for making this video. I knew some of it, bur learned allot from you. Merci Beaucoup.

[@julient.6311]

Merci pour les explications mais j'ai toujours pas compris a quoi correspondait le bread flour ou strong flour avec nos terminologies en France. Perso je fais mon pain avec de la T65 bio a 11.2% de proteines, auquel je rajoute un peu de T110 pour le goût. Je suis bon?

[@dikkiedik53]

I noticed it's a couple of years ago you made the video. Most times I only visit the supermarket for flour. Most French supermarkets have a pallet of Typo 45 and Typo 55 flour. Last year I bought 10x1 kg of pizza flour typo 00 in the Netto market in Cap d'Agde and we love the pizza and pasta I make with it. This year for the first time in 30 years no vacation in France because of the covid-19 misery :-( so no French flour this year. Are you able to tell me wich one I could buy for baking bread in my local NL supermarket, the 55 or the 45 type? Please stay safe. Bonne santé et merci.

[@Zarogan]

A great video as always. Unfortunately for me, I can't seem to find any of these flours in my country. The only options available in most supermarkets and stores​ are just plain flour and flour that has baking powder in it. I did find an Italian type 00 flour in one supermarket which I use for pizza and pastas, and it claims to be good for bread too.

[@Parazeta]

Do you live in a country where wheat or rye is cultivated?If so you could try to find a mill and directly buy your flour off of them. If not just use amazon.com and give your local supermarkets feedback that you're missing a higher variety of flours. They'll probably buy some packages if your not the only one asking.

[@resipsaloquitur13]

Zarogan King Arthur Flour (unbleached). It's the best supermarket flour you can buy in my opinion. My supermarket keeps several varieties of this brand. King Arthur Flour also has a great KZbin channel.

[@Zarogan]

Thanks for the replies. I could try going to a mill, but I don't think I could find King Flour in any supermarket around here. BTW I live in Chile and most flours here are local, there's​ variety in brands, but not many types of flour.

[@Parazeta]

Yeah, I think King Arthur is US-only stuff. But try going to a mill. In my town there's an old mill that is selling flour to neighbouring bakeries and pizza bakers. And they sell all kinds of flour. So if there are pizza bakers in Chile (never been there but it's on my list) you should be able to buy proper flour (at least whole wheat). Maybe you could even ask a local pizza baker where he gets his flour

[@FrenchGuyCooking]

+Zarogan Go local and adapt your recipes to what you can do :) Personnality is what matters

[@desertbreeze69]

I love learning from someone with such a cool accent😉