SC - Flours was:[Dstlg] beer bread, OOP
Jeremy Fletcher
madbaker at ix.netcom.com
Mon Feb 16 11:08:05 PST 1998
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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