Baking (rec.food.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 17-03-2006, 07:37 PM posted to rec.food.baking
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Default bread flour

Some years ago we had a discussion about the best flour for bread
baking. The on favored by many people was Fisher's Morbread. I tried it
and found that it worked better for me than any other I had ever tried.
I drove 300 miles to buy it at the mill in Seattle. Now the mill has
been bought out and I have used the last of my flour. Any recommendations?

Carolyn Taylor


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Old 22-03-2006, 01:39 AM posted to rec.food.baking
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Default bread flour

i like King Author bread flour.


"Boron Elgar" wrote in message
...
On Fri, 17 Mar 2006 11:37:00 -0800, ctaylor
wrote:

Some years ago we had a discussion about the best flour for bread
baking. The on favored by many people was Fisher's Morbread. I tried it
and found that it worked better for me than any other I had ever tried.
I drove 300 miles to buy it at the mill in Seattle. Now the mill has
been bought out and I have used the last of my flour. Any recommendations?

Carolyn Taylor



Can you get Wheat Montana?

I, myself, use an off the shelf flour, Hecker's, as a basic bread
flour.

I keep the Wheat Montana around in wheatberries, and it is wonderful,
but I do not feel it is necessary for my regular bread baking.

Boron





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