On 2/25/2019 10:21 AM, Cindy Hamilton wrote:
> On Monday, February 25, 2019 at 9:58:13 AM UTC-5, Gary wrote:
>> wrote:
>>>
>>> I have found that a good bit of the king arthur recipes are like just
>>> lacking the depth and substance of a good finished product.
>>
>> Just talking about flour in general. So much talk about various
>> kinds of white flour for different things.
>>
>> I've made delicious bread, cakes, pizza dough, pancakes, cookies
>> all my adult life and I've always used just plain all-purpose
>> flour...either made by Pillsbury or Gold Medal brands. Never a
>> fail, never a complaint. So simple yet people here will laugh.
>> IMO, the last laugh is on them for trying to fix that which was
>> never broken. I'll get yelled at here for that and called stupid,
>> ignorant, etc but hey....
>
> Sure. And you can use latex paint for everything. But you
> might get better results with a specialized formulation. It's
> all in how picky you are.
>
> Cindy Hamilton
>
I get what he's saying, though. Both of my grandmother's baked bread
for their families. If not every day, at least several loaves a couple
of times a week. They nearly always used all-purpose flour. It was
what was available.
They understood about gluten development, the importance of rising,
punching down and rising again. The use of yeast or baking powder
and/or soda, depending on the bread.
I doubt Gary is going to turn into an avid bread baker. If he does
decide to do so, then he might care to investigate the different types
of flours. For both my grandmother's, my mother and me, all-purpose
flour has always worked.
Jill