Dee Randall wrote:

> I don't know if this is true or not, but I've heard that bread flour has
> added to it, citric acid (vitamin c) powder to make it bread flour.
>
> I tried adding the teeniest pinch of citric acid to my all-purpose flour for
> a pizza crust, instead of using bread flour which seems to make it a little
> too bubbly for my tastes. The addition of the citric acid did change my
> crust.
>
> Big imagination?
> Dee
>

Yeah, big imagination. Try checking out difference in protein/gluten
levels. THAT is the real diff between bread flour and AP.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener