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Dec 15, 2007 05:09 AM

seeking: local source for Hungarian flour (for secret stollen recipe)

Hello... The wife inherited a secret recipe for stollen bread, requiring something called hungarian flour. Anyone know of a local Los Angeles source for this flour? Know its a long-shot, but thought I'd ask. Thanks!

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  1. Not sure how far you want to drive, but I would contact a local German or Russian deli/market and ask if they have it. There's a Russian Deli in OC on Harbor (west of the 405) that might have it or know where to get it, and an Old World Deli farther west. You might try the place in LA that does the annual Ocktoberfest.

    1. I have a sneaking suspicion that 'Hungarian flour' is an American invention. That said, your best bets for things Hungarian would be Alpine Village Market in Torrance and Otto's Deli in Burbank. Good luck.

      1. Here are links to both.

        Alpine Village Market
        833 Torrance Blvd Ste 1A, Torrance, CA 90502

        Otto's Import Store & Delicatessen
        2320 W Clark Ave, Burbank, CA 91506

        1 Reply
        1. The Chowhound Team split off a "what is" Hungarian flour discussion to the General Topics board

          If you can recommend a local source in the L.A. area, please respond on this board. Thank, everyone.

          1. I am going to give you a little history about Hungarian Flour. Years ago I worked for a company called Denver Flour Mills where High Altitude Hungarian Flour was milled. The gentleman who founded Denver Flour Mills was from Hungary. He began milling a flour from wheat grown in the high altitudes, Colorado, Montana, and Utah. The reason he called his flour Hungarian is he milled the flour by the "stone ground method" just as he had in Hungary. In the late 60's Denver Flour Mills was bought out by Great Western Sugar Company at which time I, among others, was layed off. I am not sure when GW Sugar Company sold the flour portion of the merged company, but now Hungarian Flour is now milled in Nebraska by a company called ConAgra Mills. The point being you could use any high grade flour, either unbleached, bleached, or whole wheat flour and you should do fine with your recipe. The only real speciality about Hungarian flour is that it is milled from hard wheat that is grown in the higher altitudes, also know as winter wheat. Winter wheat is planted in the late summer and is grown all winter and harvested in June through July. I hope this information helps and as I said, any good quality flour should do just fine.

            1 Reply
            1. re: jacsisk

              Thanks so much for that informative and nostalgic look at this product. If and when the wife makes the secret stollen, we'll save a slice for you :-)