SC - Flours was:[Dstlg] beer bread, OOP

[Jeremy Fletcher]

margali wrote: 
>
>Gee, I buy the 50 lb sack of generic white flour from a wholesale 'club' and
>bake all the time. i use it for bread, cakes and puff pastry with no muss,
>no fuss and typical results[for what i learned to do in a pro kitchen...]

I used to use J. random cheap flour from the club as well and p'shawed that it 
made any difference.  A couple of years ago I was given some King Arthur flour, 
and found out that it _really_ does improve the quality of the product.  Their 
flour is hard wheat, with no additives.  There are other brands that are as good, 
and any of them produce a far superior baked good.

    Wulfric of Creigull
- -- 
"Politics has gotten a lot more interesting ever since the mentally ill
began to be deimstitutionalized a few years ago."
     -- Ron Unz

Jeremy Fletcher    madbaker at ix.netcom.com  0-
Dawn Malmstrom     donata at ix.netcom.com    0-


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