(Hier geht's zur deutschen Version dieses Posts) When I moved to Maine, I didn't think too much about differences between German and American flours. All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! And whole wheat and rye flours? Stupid question! Exactly the same as German "Vollkornweizen" and … Continue reading AMERICAN-EUROPEAN FLOUR “TRANSLATION” – WHAT IS THE DIFFERENCE? →