There is more than one Caputo in a red bag. The red 1kg "chef's" 00 is the same as the 25kg blue pizzeria flour, but there is also 25kg Caputo 00 Rinforzato which has a higher W and also comes in a red bag.
Well after researching this site and other for over 3 hours it has left me with more questions than answers.
1. What EXACT caputo 00" flour do you recommend and why ( a link/pic would be nice )
2. What is the difference between Red and Blue Caputo 00"
Only thing I have heard or found just as " La Sera" has said is that the red needs to be mixed. Also "tlcraig" stated that the red "chefs flour" is the same as the blue pizzeria flour. Why sell different kinds if the same. besides the price?
3. Rinforzato which has a higher W, what does that mean exactly? why choose this one ( newbie, not hip to the lingo yet )
4. If it is the red choice ( Rinforzato or chefs flour ) does it need to be mixed and if so with what
All suggestions with explanations is suggested.
Thank you to all.