On Wed, 22 Oct 2003 13:10:29 GMT
"barry" > wrote:

> I've heard that flour sold in the southern part of the US is blended
> to a softer standard and milled finer than flours in other regions of
> the US, because southern cooks make proportionately more pastries,
> biscuits, scones, etc. I tried to get some southern flour -- White
> Lily, etc. -- on my last trip to Florida, but didn't find any. I have
> a hunch that the southern regional flour might be close to Italian 00.


I've heard that wheat grown in the southern part of the US is lower
protein because the soil and weather conditions produce a lower protein
flour.