In article >,
sf > wrote:
>On Wed, 18 Sep 2013 09:08:34 +0100, "Ophelia"
> wrote:
>>
>>
>> "Jean B." > wrote in message
>> ...
>> > Cindy Hamilton wrote:
>> >>
>> >> Inhibits gluten formation. Make the pie crust more tender.
>> >>
>> >> Cindy Hamilton
>> >
>> > So, presumably one could use pastry flour or some other gluten-free flour
>> > and omit the vinegar.
>>
>> I've never used vinegar but our (non bread/strong) flour is very soft.
>> Perhaps that is why in US one has to use vinegar. Do you only have all
>> purpose flour that can be used for bread too?
>> --
>
>We have one all-purpose flour, several brands - but it's still all
>purpose.

All-purpose flours are not all created equal.

White Lily, favored in the South, is relatively low in protein (8%).
Gold Medal and Pillsbury are middle-of-the-road in protein (10%).
King Arthur all-purpose is relatively high in protein (11.7%).

The more protein, the more gluten formation.

I use King Arthur for pizza crust, and Gold Medal for everything else. I
probably could use Gold Medal for everything, but KA makes me feel
"pretty". Or something. Maybe I'm overthinking it.

Cindy Hamilton


>We also have bread flour, cake flour and pastry flour.
>Flour comes bleached, unbleached and whole wheat... then we have all
>the other types of flour... corn (not cornstarch), semolina, almond,
>soy and many more.
>
>--
>Food is an important part of a balanced diet.


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