Baking ( For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 08-11-2005, 03:36 AM posted to
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Default Bread flour in Shortbread recipie...results

Not bad, a bit more crumbly than using AP. Still had a nice texture,
crunchy when cooled, but not like cookie crunchy. I'd probably stay
with the AP, but at least I know the results.

They baked at the same time and temp (20 min @ 285F convection) and
appears exactly the same as AP (just slightly brown on edges.)

I don't think the Bread Flour offered the same 'melt in you mouth'
that AP did, again, I think it's because it's slightly more firm.

Hey, at least they're edible...we've all thrown away batches of food.


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