September 2, 2021 - 7:59am
German "Alpine" Flours?
In both the Brotdoc and Lutz Geißler blogs, they have many recipes in which they use flours specifically from alpine regions in Germany.
I'm into alpine regions generally and their descriptions of these flours sound pretty wonderful. Anyone with knowledge of these subjects in either blogs, or insight into these flours generally, any thoughts on why these bloggers consider these flours truly special?
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In Germany there are many more regional flours available from special mills or mail order companies. Lutz Geißler and Björn Hollensteiner, as prolific hobby bread bakers and renowned bloggers/authors have access to these sources, and are invited to hold seminars and classes, featuring those specialties.
When I travel to Germany (haven’t done much of that lately, thanks to Covid), I often order some specialty ingredients to my son‘s address, to take back to the US.
I don‘t know whether you are able to mail order those flours - shipping to the US might be quite expensive.
At least now we can get the medium rye flour type 1150 here, I‘m still hoping for medium wheat flour type 1050.
Happy baking, Karin
OK, thank you Karin. That makes perfect sense. I knew we were likely in the "dream on" territory when I read Björn's recounting of a night when Lutz and a master miller, name escapes me, basically "crafting" an alpine flour blend. Pretty special. Both of them, their stories of alpine baking really sing for me.
Vielen danke,
Paul