@Recipe: "Weak flour" is probably... wrong.
There are 2 basic types of wheat flour:
Cake flour: soft wheat, finely milled; light, fluffy; used for cakes (obviously) and pastries.
Bread flour: hard wheat, less finely milled, usually unbleached; not really tougher, per se, but has a tendency to make a more glutinous dough; when cooked, makes a crust.
And a freebie - all purpose flour: a mix of cake and bread flour, generally suitable for any home use.
There are other flours, such as rice and potato flour. Does anyone know what type of flour is referred to here?