Flour typed by ash content

Hi

I want to try my hand at recreating some of the breads I used to eat when I lived in Switzerland. If memory serves, they had a great deal less impact on my blood sugar and were also better in flavor and texture. So my question is:

Is there anywhere in the Chicagoland area that sells flours typed by the German standards?

Much obliged.

Erin

As the protein content in flour increases, so does the ash content. The United States does not have defined standard flour type numbers like in Germany and France, but if you look at the flour entry on wikipedia there is a table that shows roughly what the ash content is by looking at the protein content on the nutrition facts label.

I don't know where you're located elptacek but, when I worked in Barrington, I stopped quite often at Edelweiss Deli, located on Northwest Highway in Palatine. My daughter was addicted to their pretzel rolls. They have a huge selection of german sausages and other meats. They also have a pretty impressive grocery section with flours, noodles, spices, etc, not a large area, but well-stocked for a small area. They may just stock the type of flour you're looking for. You could probably just call them to see if they have the flour you're looking for and they might even order it for you if they don't have it stocked.

Edelweiss Deli
136 W. Northwest Hwy.
Palatine, IL
847-359-7030

The link below has a good list of German wheat and rye flour equivalents specifically for King Arthur brand flours. Even if you don't want to use KA flour, it does gives a general idea of how the different flour types pan out. Also consider mixing different flours to match the specific ash content you're looking for.

http://www.thefreshloaf.com/node/6037/e ... quivalents

I just received the new King Arthur Flour catalog and found listings for various European Flours. French style .70 ash mid protein, Italian style clone of Italian 00 flour. European style artisan bread flour a medium level proteing 11.7% ash. I have found sometimes they are the best source for exacting ingrediants and ordering from them is the best bet. Be aware there shipping charges can be high unless the order is worthwhile.
Paulette

This is awesome. I had been flirting with the idea of ordering from them. Now I can do so in an educated fashion.

I can almost smell the burli now!

kanin wrote:The link below has a good list of German wheat and rye flour equivalents specifically for King Arthur brand flours. Even if you don't want to use KA flour, it does gives a general idea of how the different flour types pan out. Also consider mixing different flours to match the specific ash content you're looking for.

http://www.thefreshloaf.com/node/6037/e ... quivalents

I want to thank you all very much (and very sincerly) for taking the time to answer. Consider yourselves hugged'n'stuff. --ep

elptacek wrote:I can almost smell the burli now!

We would all love to see your recipes and photos of the resulting breads.

Any ideas where/how you might get King Arthur flour in 50 lb bags? (I mean like one bag).

The recipe I plan to use is here:

http://www.about.ch/culture/food/buerli.html

The link above to thefreshloaf -- I browsed around and got some good tips for making it come out more like authentic burli. When I lived in Zurich, I used to buy these for breakfast along with a sweet, brie-like cheese. I'd scoop the bread out (there's never much on the inside) and press the cheese into the crust. Because it's a very lean recipe, you'd think it doesn't have much flavor, but it really does. And the crust is sometimes so hard you can hardly bite through.... this is my idea of a perfect bread crust.

The flours are on their way. Thanks again!

ep