"Edwin Pawlowski" > wrote in message
...
>
> "tomkanpa" > wrote in message
>> 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???
>>
>
> Most bakers are picky about the flour they use. My wife prefers King
> Arthur as breads rise better and have better texture.
>
> Gluten content, winter wheats,a nd a bunch of other stuff contributes to
> how a flour works. Some are better for certain application than others.
> Try the quiz here. http://www.kingarthurflour.com/flour/

After moving from Seattle area many years ago, I started using Kingarthur
because it was very reliable and did a good job for me in making breads.
Now that I've discovered Wheat Montana I am using it a lot. I don't think
it is as easy to find at King Arthur, though. Some BJ's sell King Arthur
all-purpose flour. I buy it in 10# bags for about 37 cents a lb.
Dee Dee