Right before Thanksgiving my wife asked me to buy 10 pounds of All
Purpose flour. She always asks for Pilsbury, but Robin Hood AP flour
was on sale. So I bought this. She claimed that the flour was the
reason her pie crusts didn't turn out well.
Yesterday she baked toll house and peanut butter cookies. She says that
they are dry, and once again the flour is to blame.
The pies and the cookies tasted OK to me. Is she imagining things or is
Robin Hood AP flour inferior to Pilsbury AP flour???