No, of course you're right and Germans do have a food culture. Just not much of one Damn, did it again. But come on, look at France, Italy and Spain and then look at Germany. So it's pork, apples and bread...

Was in Coop today and checked out Epifin, which is simply wheat starch and functions the same as corn starch. The package says you can replace up to 1/4 of the flour in your recipe with this starch...I should think a couple of spoons would be enough. The starch is helpful in baking lighter items as it increases the starch in the mixture (starch granules expand with heat) and the overall gluten content is reduced. Could be worth a try... The earlier post I made was in relation to another product at coop next to the flour with a cake on the label...those ingredients had a lot of stuff other than flour...

Good luck with your baking...

Well, if I'm not mistaken, the OP wanted to bake bread and cakes. And if you ask me if I'd rather have American bread or German bread, well the answer is pretty obvious. :-)

No bread. And certainly, the local bread baked by a baker in a wood burning stove is far better than anything I can make. I might make the occasional foccacia or naan, but I have recipes for those.

I only wanted flour to bake cakes and buttermilk for a variety of things, including a pana cotta recipe that fails here with the buttermilk available in the coop. But now I'll check out the reformhaus and see if that works better.