On Wed, 7 Feb 2018 09:20:36 -0700, graham > wrote:

>On 2018-02-07 9:16 AM, U.S. Janet B. wrote:
>> On Wed, 7 Feb 2018 08:26:25 -0700, graham > wrote:
>>
>> snip
>>>>
>>> AP flour sold in Canada and most of the US has a protein content of 12%
>>> (AIUI it is a bit softer in the southern US).
>> snip
>>> Graham
>>
>> Does anyone know this for sure these days about nationally branded AP
>> flour that is sent to the south?
>> I know it was true 30-40 years ago and I was just wondering if today
>> Gold Medal, Pillsbury and their like still provide a softer flour just
>> for the south? I can see local mills addressing the protein content
>> for the southern biscuit makers.
>> Janet US
>>
>I don't know! I was just repeating "folklore". We used to discuss this
>on abr.
>Graham

That's what I was wondering -- if the folklore of the 60s still held
true.
Janet US