Because I live in the USA, California specifically, some of my friends here have asked what flour i use for my recipes.
In contrast to Italy, the flour here is not categorized as 0 o 00, that in Italy indicates the flour’s level of thickness. I believe that the flour here in the states is type 0.
These are the different types of flour found in USA
- Pastry flour, flour with low levels of gluten (8-9%) used for fast levitating deserts
- All purpose flour, flour with medium levels of gluten (9-12%) suitable for kitchen use and for certain types of fast levitating breads.
- Bread flour, flour with medium levels of gluten (12-13%) suitable for most types of bread.
- High gluten flour, flour with high levels of gluten (similar to Manitoba) Hard to find. I use the Sir Lancelot from Arthur King Flour which can be found online
- If you cannot find the high gluten flour, you may use Bread Flour and add 2-3% of pure gluten which can be found at your local supermarket.
You can also find several different types of integral flour, but I do not have much experience with their use.
I rarely any pastry flour. I use all purpose flour for Genoese Focaccia,I use brands that are found at my local supermarket such as Gold Medal or Arthur King, I also often use the Costco brand sold in bags of 20kg.
I also use the same brands of bread flour for almost all types of bread.
When I need to use Manitoba I use the Sir Lancelot from Arthur King flour that can only be found online. I also have been recently having success when adding 2-3% of pure gluten to bread flour
If I need type 00 of flour, which I sometimes use for pizza, I use Caputo 00 Pizzeria from Whole Food.
In terms of yeast, I always use the Fleischmann’s (Active Dry Yeast, Since I have moved to the USA, I have been searching for fresh yeast which can sometimes be found in the milk and eggs section of supermarkets. Then I got used to using dry yeast and realized it gave more consistant results. In contrast to the fresh yeast, the dry yeast’s maintenance is not affected by its environmental conditions. Its only difference is the amount of use.Because of the dry yeast doesn’t contain water you have to use 1/3 of the amount of the fresh yeast.