In news:rec.food.cooking, "graham" > posted on Sun, 25
Apr 2010 17:40:25 -0600 the following:

> Funnily enough, French bread flours are lower in gluten and are closer to AP
> than N.American bread flours.

Well, if I can get a loaf of bread to turn out lighter than pound cake,
I'll be happy. I've got pizza crust, pancakes, biscuits and muffins down.
The last frontier is a loaf of bread that tastes as good as it makes the
house smells when it's baking.

Damaeus
--
"Marijuana inflames the erotic impulses and leads to revolting sex
crimes"
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