This from reader Arma Benoit, a passionate croissant baker, about the flour posts from two weeks back:
I was looking up info on getting French flour here in the States. It’s been hell trying to make a decent croissant. Anyway, I actually found some stuff called B & D Flour. Apparently, the dude who created it had the same problem I’m having. So he sells American flour with some sort of French additives. (I’m not smart enough to understand the details, I’m afraid.) But it works GREAT! I had come across a few articles on your site about the differences between the flours, so I thought I’d drop a quick note. It’s worth trying.