"Mike Avery" > wrote in message =
news:mailman.12.1121706067.12629.rec.food.sourdoug ...=


> ... I think the (All Trumps bread flour) that saved you - it's my =
favorite=20
> white flour. If you had tried to make the bread with just home ground =

> hard red spring wheat, which is what most of the food faddists want to =

> do, your results would have been very different.

It is about 1/4 AT bread flour, since grain is denser than flour. The =
gritty
content of the grain remains, though the VitaMixer probably smashes it
to quite fine particles, relatively. The bread flour contains a dough
enhancer, which may be consequential, and diastic enzyme, which is
probably irrelevant due to the sugar in the molassas.. I have not
tried it with all WW. The bread machine kneads much more intensively
than do the usual methods.

It is possible that All Trumps 50111 I get on the east coast is not the=20
same as what you get, regards to the enhancer used.

Ref.: