What is “Hungarian” flour?
The Chowhound Team split this tangent off from the Los Angeles board. If you have suggestions for local sources in L.A., please respond here: http://www.chowhound.com/topics/469654 If you can help shed more light on what Hungarian flour is, or recommend a mail order source, please respond here on the General Topics board. Thanks, all * * * * * * * * * * You got me curious, so I did some research. From: http://www.sourdoughhome.com/huhialfl… “The name confuses everyone. Many people here in Gunnison, Colorado, at an altitude of 7,700 feet (2,346 meters) above sea level, think this flour is good to use at high altitudes. Actually, it’s no better than any other flour at high altitudes. And they are confused about the “Hungarian” part too. The “Hungarian” part of the name comes from the process used to mill the flour, which was developed in Hungary in the 1800’s. It was brought to Colorado by J.K. Mullen in 1875, and is still used on this flour. The flour is milled from hard wheat from Co
