Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
13 hours ago, Ann_T said:@dtremit, I agree. In fact when we lived in the US, I tried all the various grocery store flours and didn't have the same results so every time I went back over the border I would bring back Canadian flour.
King Arthur's AP is said to be a higher protein than most, do you know what percent it is?
I keep a supply of their bread flour on hand (used to be named Sir Lancelot but now is just called bread flour).
11 hours ago, Ann_T said:@dtremit, I agree. In fact when we lived in the US, I tried all the various grocery store flours and didn't have the same results so every time I went back over the border I would bring back Canadian flour.
King Arthur's AP is said to be a higher protein than most, do you know what percent it is?
I keep a supply of their bread on hand (used to be named Sir Lancelot but now is just called bread flour).
