Finer flour in the sense of finely ground, or in the sense of higer quality?
I suspect it's the latter but am curious.
Also, what would make flour be of higher quality?
I suspect it's the latter but am curious.
Also, what would make flour be of higher quality?
Did some search and found this … if someone who reads this want to do a deeep dive, Please let me know the results, thanks
https://www.thekitchn.com/whats-the-difference-between-regul...
Edit: in europe we have numbers for the flour and they have a relativ to their number a certain amount of minerals. But most european countries are have their own system. But they are mostly comparable
Edit2: did a little search and the waterfree mass of baguette flour should have 0,52-0,62% of minerals. Thats calles t55 to t65 flour. But even then those flour have different proportion of gluten … and worse gluten aint the same everywhere. As I said the milling could affect it but also the kins of wheat and how it is grown…. You see a deep dive into the world of french baguette could be hard… I am happy with beeing often in france and getting the stuff I need there.( I live in germany) … btw same problem with ground almond .. french stuff works perfekt, german stuff not… but for almonds i am sure it is how fine it is ground… because now I ground them myself and it works.
Hope it wasnt tooooo much text and i could help :)