Baker1-

> Recipes call for All Purpose, but I'm wondering if using bread flour
> is better. I use bread flour for my banana quick breads and it turns
> out better than using AP.

I'll put in a plug for reading Shirley Corriher's wonderful section on
flour in _Cookwise: The Secrets of Cooking Revealed_ You should be
able to find it in your library. Along with McGee she's a wonderful
food science writer.

I was finding that my scone recipe was coming up really wet, and for a
moment was perplexed. Then I realized that I'd switched flour, and
deduced that clearly the bulk organic unbleached AP I used for the last
two batches was lower protein than the King Arthur AP I'd previously
been using. Shirley does a great job of laying out the information, in
part explaining why it is some recipes "don't work". For example a
biscuit recipe written by a southern cook using the low protein AP,
10.5 % Martha White, when made with a 12% Pillsbury or Gold Medal AP,
will produce a dried up dough because of the absorption differences.

Anyway, I think her book is very useful and well worth reading. I've
had it out of the libaray so many times, it's finally gone onto my
holiday wish list this year. <G>

-Marylouise