"PickyJaz" > wrote in message
...
> Likely for the first time in my life I have eaten something home-baked
> that was made with fresh flour, as opposed to using the grocer's shelf
> stocked Gold Medal. Wow! What a delightful difference in just the
> simple Raisin Bars I made today. They always come out with a one half
> to 3/4-inch rise, they're always like a thin, very dense cake, and the
> Marines often ask for them. I tried one today from the usual mix
> containing walnuts, and immediately mixed up another nut-less batch to
> take to daughter's tomorrow (she and youngest gran are very nut
> intolerant. This flour made the bars so much more rich in taste, not
> sweeter, they just have a deeper flavor a much better texture.
>
> I bake most weekends and from King Aurthur Flour I had ordered a
> variety of "new" flours and upon their arrival I actually poured out
> all of the only type I've ever used, Gold Medal All-Purpose White.
> Now I have AP White, Unbleached White Whole Wheat, 100% Whole Wheat
> and The Pastry Flour. I do not make yeast breads, other than with my
> very small "Just For Dinner" bread maker because my arthritic hands
> are too uncomfortable kneading (and because regular size loaves go
> blue before I can finish them). I do make different sweet/snacking
> breads, cakes, cupcakes and cookies, so I am going to have busier and
> more gratifying weekends, for sure.
> ...Picky
You will find that the ww absorbs more liquid than all purpose. I think
there may be some substitution formulas around somewhere.
Janet