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What kind of flour is needed for strudel/fillo dough?
In Hungary, they sell "rétesliszt", strudel-flour. What makes it better for strudel? Is it higher gluten? Lower? Softer? Harder? Which flour in a typical (USA) supermarket comes closest to rétesliszt? ...
Oct 5 '10 at 20:46
newest hungarian-cuisine flour questions feed
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