On Sun, 2 Apr 2017 18:23:37 -0400, Dave Smith
> wrote:

>On 2017-04-02 5:23 PM, U.S. Janet B. wrote:
>
>> Sheldon, mills these days analyze the flour output and adjust to make
>> it conform to specific standards. This is especially true for large
>> baking companies and bakeries that order direct from the mill. These
>> companies order by specifications -- so much protein, so much ash,
>> etc. These are important components in the success of bakeries
>> product output. Flour packaged for the home consumer is also
>> subjected to analysis and adjustment so that the consumer can be
>> assured of consistent results. Not all white all purpose flour is
>> created equal. Not all bread flour is created equal. That is why
>> bread bakers recommend certain brands of bread flour to each other --
>> certain brands give better results.
>
>I have to say that I have noticed that some recipes from flour
>companies have recipes that call for their flour.
>
>
>
>> P.S. that argument about flour absorbing water from the air is
>> disproved -- unless you are keeping an open bag of flour in a swamp,
>> humidity is a non-factor.
>
>How well do things have to be sealed before ambient humidity becomes an
>issue? I only use flour once or twice a week. I keep it it bins. They
>have close fitting lids, but they are not air locks. Molecules are very
>small and moisture does get into things.
>

LOL Really, we're talking molecules? You were that kid in class that
drove the teacher nuts, weren't you? The one that would go to any
ridiculous extreme to carry his point
Of course, flour brands recommend their brand of flour. All recipes
on packaging recommend the use of their product. In that case, it is
a matter of advertising smarts, it doesn't mean that using a different
flour will make the recipe fail.
Janet US