tomkanpa wrote:
> 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???

Well there's one way to find out. Buy both both the Robin Hood and
Pillsbury flours. Carefully open each one. Dump the contents of one
into a container. Pour the bag of the other flour into the empty bag.
Pour the flour you poured into the container into the other bag. In
other words, switch the flour from one bag to the other. Carefully
glue both bags shut. Give your wife the one that says Pillsbury and
see if she says anything about the cookies and pie crusts tasting
better.