0, 00, 1, or 2? Italian flour can be confusing. Put it all straight with this quick guide.
Once, I thought I knew flour: plain, self-raising, strong, wholemeal—each with their own uses, each with their own consistencies. And then I moved abroad. It was while shopping in Switzerland that I first noticed alarming range of flours with unrecognizable names. I thought it would be a matter of just looking in a dictionary, but no. It wasn’t the names of the flours that were different; it was the flours themselves.