"tomkanpa" > wrote in message
ups.com...
> 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???
>

Can't say for sure but there is a big difference in the quality of wheat.
Some wheat will have more starch than others, some more gluten. Some just
taste better. The better the wheat, the better the flour.

Paul