"Jim Elbrecht" > wrote in message
...
>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

For current needs, all purpose, Wondra (sp?), and some fine ground corn
meal. A little arrowroot now and again for thickening.

It all depends. If you are baking, there are lots and lots of different
types. And even if you only bake a little, one could easily have half a
dozen for the properly supplied kitchen.

Steve