On May 16, 2:25*pm, Goomba38 > wrote:
> 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...

Baby steps. Yes, how true. Thanks Goomba! (i'm probably thinking too
much)