"Goomba38" > wrote in message
. ..
> 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...

Goomba's advice is good. Gold Medal all purpose is just fine for many
purposes. I'm an avid baker, so I've also got a stash of other flours too:
bread flour, whole wheat flour, cake flour, whole wheat pastry flour, 00
flour (for pasta), various grain flours (rye, etc). As your knowledge and
expertise develop, you may wish to branch out. I love baking for my
office - they love it too :-)

TammyM