I'll second (or eighth?) the congrats to Martin, and I'll also second the request for something like type 85 flour. I realize that it's an entirely different beast but, functionally, it sounds as though it might fill the place of a white whole-wheat bread flour, which is something I've thought about for awhile (usually as I'm adding vital wheat gluten to my bowl of WWW.) Every time I read a French baking blog I'm envious of their flour selection. Adding another "European style" flour to your line-up would be great! Thanks for the tip! Please see the link to the last posting for more information on re-creating the Type-85 flour at home! Kim@KAF

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