My understanding has been that O rating is on the level of the flour being milled so O is courser than OO and OOO is the finest. Then different grains make different flours for each use. Maybe it wasn't the lower protein Italian grain? What brand was it?
My understanding has been that O rating is on the level of the flour being milled so O is courser than OO and OOO is the finest. Then different grains make different flours for each use. Maybe it wasn't the lower protein Italian grain? What brand was it?