Strudel flour?

Discussion in 'Food & Cooking' started by zsuzsa, Aug 23, 2011.

  1. zsuzsa

    zsuzsa

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    Where can I get strudel flour in British Columbia? So many Hungarian recipes require strudel flour. I want to make real strudel. I hate filo. Can I add gluten to bread flour? How much? Help, anyone?
     
  2. chefross

    chefross

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    Your best bet is a stone ground bread flour or hard flour in the US that means finding a local mill. At your standard supermarket a high protein bread flour is your only option if you can find it there. I generally have to venture out to a Whole Foods market to find that as my "local" grocery store doesn't carry it. You could also try Tipo 00, I have run across it in some specialty stores. You are looking for the highest gluten content you can find so that you can get the elasticity you need to make proper strudel.
     
  3. chefedb

    chefedb

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    I have used bread flour every time we made it . It came out good no problem. Don't use all purpose flour. Ask the bakery dept in your local supermarket if they will sell you some.
     
  4. zsuzsa

    zsuzsa

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    I am grateful to you both, I didn't dream I will get such speedy response. I will start with the local bakery then. I used to buy cake yeast in one bakery, perhaps the new owner might take pity on me too.  "Typo 00" at least now I have something to go on with my search. Oh allright I will give it a try with breadflour too. /img/vbsmilies/smilies/smile.gif  Thank you!
     
  5. panini

    panini

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    Man, I have to agree. Use a bread flour. It's more how you treat the dough.

    Keep in mind this is a peasant dish. I've learned from the source and I don't know know what strudel flour is.

    I have taken grocery store bread flour 4x8' with ease.
     
  6. chefedb

    chefedb

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    Panini 

    I never heard of Strudel flour either. Hard winter wheat bread flour like they used in the old country is best in my opinion
     
  7. petemccracken

    petemccracken

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    Last edited: Aug 23, 2011