meatnub wrote:
> OK, growing up I think my Mom used Gold Medal flour. I think that was
> a staple in our home. I think a lot, if not everyone, seems to use it.
>
> Now that I plan to cook from scratch, I need flour. My instinct says
> to just grab Gold Medal flour from the supermarket.


Just get the Gold Medal. If it was good enough for Mom it'll be good
enough for you. Unless you start baking up a storm and learning about
how to use the various flours (to play up their qualities) a good all
purpose will do. Baby steps...