"barbie gee" > wrote in message
hcrg.pbz...
>
>
> On Sun, 2 Nov 2014, sf wrote:
>
>> On Sun, 2 Nov 2014 00:51:47 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> Not according to what I have read about bread flour. We had this
>>> discussion
>>> recently. This link indicates that they are not the same thing.
>>>
>>> http://food52.com/hotline/19776-what...le-wheat-flour
>>>
>>> And this indicates the same. The whole wheat bread flour is made of a
>>> harder wheat.
>>>
>>> http://www.thefreshloaf.com/node/707...at-bread-flour
>>
>>
>> You're making a mountain out of a mole hill. Make bread or make
>> something else. People use bread flour for cookies, in fact I may try
>> that sometime for chocolate chip cookies because I don't like the
>> puffy things all-purpose produces. Using margarine makes a
>> difference, but not a big enough difference for me to like them.
>>
>> http://www.livestrong.com/article/45...aking-cookies/
>
> Cooking shouldn't include being fearful of your ingredients. I'm glad to
> make small batch "experiment" dishes when working with unfamiliar
> ingredients or recipes, trying it out, and learning from what result I
> get. I agree w/ sf.

I'm not fearful of it but I hate wasting my time. I know from my many years
of baking that you can't necessarily just swap one flour for another.
Sometimes that works and sometimes it won't work at all. Bread making takes
several hours and I don't want to waste all that time on a loaf that isn't
edible.

I do have a recipe now. I will make it. I will never buy this flour again.