Is there a ratio to the different flours to be used in recipes? I bought some of your Italian, French and European-Style flours and would like to use one or experiment using different ones in same recipe. I haven't been able to find recipes for using these flours. Jan, the French and European-style flours can be used like all-purpose; the Italian is lower protein, and will require less water. Use the fost two in any yeast breads; the Italian is good for pia, flatbread, grissini, and other "low rising" breads. Take a look at these search results for Italian-Style flour, for some good recipes using it. PJH

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