If you've ever come across a recipe that calls for "strong flour," you might've found yourself at a loss. Strong flour isn't a widely used term stateside, so Americans most likely won't find it in ...

My fiancé's father bakes the most incredible bread. It's soft and supple with an open crumb, lightly chewy texture, and just-crisp-enough crust. But whenever I ask him for the recipe, he gets coy. "Oh ...