“International” flour types extend well beyond France and Italy. All I can say is that I spent the lion’s share of last week (including many of my so-called “work” hours) on those posts, to say nothing of updating (read: rewriting) almost all the flour-related pieces in the ingredients section. My brain is a little burned on the subject of flour just now. When I return to it, I’ll probably do German or Dutch flours. Or those of one of the remaining 192 nations on Earth. For now it’s now it’s back to Florentines.