"Doris Night" > wrote in message
...
> On Sun, 2 Nov 2014 15:47:16 -0800, "Julie Bove"
> > wrote:
>
>>
>>"barbie gee" > wrote in message
>>news:alpine.DEB.2.02.1411020916470.31772@sghcrg. sghcrg.pbz...
>>>
>>>
>>> On Sun, 2 Nov 2014, sf wrote:
>>>
>>>> On Sun, 2 Nov 2014 00:51:47 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> Not according to what I have read about bread flour. We had this
>>>>> discussion
>>>>> recently. This link indicates that they are not the same thing.
>>>>>
>>>>> http://food52.com/hotline/19776-what...le-wheat-flour
>>>>>
>>>>> And this indicates the same. The whole wheat bread flour is made of a
>>>>> harder wheat.
>>>>>
>>>>> http://www.thefreshloaf.com/node/707...at-bread-flour
>>>>
>>>>
>>>> You're making a mountain out of a mole hill. Make bread or make
>>>> something else. People use bread flour for cookies, in fact I may try
>>>> that sometime for chocolate chip cookies because I don't like the
>>>> puffy things all-purpose produces. Using margarine makes a
>>>> difference, but not a big enough difference for me to like them.
>>>>
>>>> http://www.livestrong.com/article/45...aking-cookies/
>>>
>>> Cooking shouldn't include being fearful of your ingredients. I'm glad
>>> to
>>> make small batch "experiment" dishes when working with unfamiliar
>>> ingredients or recipes, trying it out, and learning from what result I
>>> get. I agree w/ sf.
>>
>>I'm not fearful of it but I hate wasting my time. I know from my many
>>years
>>of baking that you can't necessarily just swap one flour for another.
>>Sometimes that works and sometimes it won't work at all. Bread making
>>takes
>>several hours and I don't want to waste all that time on a loaf that isn't
>>edible.
>
> You've certainly wasted enough time posting about it.

I merely asked for a recipe which nobody here had.