On 12/29/2010 1:51 PM, Jim Elbrecht wrote:
> I managed fine on a bag of all purpose for years.
>
> Then someone talked me into using bread flour for my rolls and
> loaves. Yup-- even I could see the difference.
>
> I use whole wheat or oat flours as an additive sometimes.
>
> And now I have a bag of pastry flour that I bought for a recipe I
> can't find. [would that help a pie crust if I decide to give that
> adventure another go-round?]
>
> I had another [Melomakarona cookie] recipe that called for semolina. I
> couldn't find it, but read that farina could be substituted. When I
> got to the cupboard, I only had a cup of farina-- but there was a box
> of grits sitting there, so I used them. The recipe now reads; 1 cup
> semolina/farina, and 1 cup grits. [and I might change that to 2 cups
> grits next time I make these cookies-- everyone likes the texture
> surprise]
>
> I don't bake a cake every year, even- so I never bothered with cake
> flour. Does it improve a cake much?
>
> What special flours do the rest of you insist on using?
>
> Jim

I have, right now, bread flour, all purpose flour and whole wheat flour.
I have cornmeal and diastatic malt powder, though those don't count.

--
Currently Reading: Falling Free by Lois McMaster Bujold