Honestly, I had no idea what "strong" could refer to within the realm of baking, when we bought a package of it in order to bake baguettes.
The other day in the supermarket, I pestered Eric, naturally shy, to ask another shopper if she could explain what "strong", when pertaining to flour, meant. She turned around and in her best American East Coast accent said, "I don't know. I'm not from here." #fail
Recently, the bf sussed it out without the aid of Wikipedia, might I add. This is it: strong=more gluten/protein=lighter, airier bread.
|This ain't no "sissy" flour.|
Our next step is to take the sourdough starter we've been cultivating in our upstairs bedroom for the past three days and use it to make some bitchin' sourdough a la Greenwich. It may not compare with Boudin's or, the now defunct Parisian brand, but it could have its merits. We will peel off the crusty, outer-layer tomorrow, and, with our strong flour, make some bad-ass, muscled-up sourdough, English-style! Or, we'll utterly fail, and try again.
|This is the brand we grew up eating back in the 70s. -sad loss for Bay Area folk.|