"Mike Avery" > wrote

"The reason it works is because of the ascorbic acid and other stuff they have added to the flour to make it handle better than a 10% protein flour otherwise would."

Thanks Mike. By the way, do you realise you have your messages posted in html, which always gives me an warning before replying that newsreaders wont display it properly? Just thought I would mention it, I noticed a problem with it earlier.

hutchndi