Ray wrote:
> I've noticed that in the supermarket some of the premium flours can cost
> twice as much as the standard brands.
>
> Is there really any difference, or is it just a cook's conceit?

I used to buy a brand of unbleached flour which was about the same price
as the normal flour. This time I went to get it and they now call it a
'premium' flour at almost twice the price. Unbleached. As far as I can
remember the protein and other things are the same percent and it is the
same brand, just a new buzz word on it.

Mike
Some bread photos: http://www.mikeromain.shutterfly.com