On 4/23/2020 12:54 PM, U.S. Janet B. wrote:
> On Thu, 23 Apr 2020 12:49:15 -0400, jmcquown >
> wrote:
>
>> On 4/23/2020 10:53 AM, graham wrote:
>>> On 2020-04-23 6:43 a.m., Cindy Hamilton wrote:
>>>> On Wednesday, April 22, 2020 at 1:32:59 PM UTC-4, S Viemeister wrote:
>>>>> I haven't been able to get bread flour for the past month and a half,
>>>>> but I did manage to snag a 10 kilo sack of chapati flour, which I had
>>>>> never used before. I made my first loaf with it today, using 250g whole
>>>>> wheat flour and 300g of the chapati. It rose well, baked nicely, and
>>>>> tastes good. The only difference was that it required 20g more water
>>>>> than I usually use for this recipe (fits a 4x12 pan).
>>>>
>>>> I checked when I went to the grocery store this morning.Â* It was
>>>> pretty bare.Â* A pallet of all-purpose flour (a brand I've never
>>>> heard of, from Canada:Â* Rose-something), a couple stray bags of
>>>> Pillsbury, and a few sacks of organic King Arthur.Â* No bread flour
>>>> at all.
>>>>
>>>> Cindy Hamilton
>>>>
>>> 5 Roses AP flour. It's a good brand with a ~12% protein content that
>>> means that you can make decent bread with it.
>>
>> I may be silly to get into this thread since I haven't baked bread for
>> years. I do remember both of my grandmother's baking bread and have
>> used their recipes. They didn't have anything other than AP flour to
>> work with and the loaves were very tasty.
>>
>> Jill
> AP flour is fine maybe even best for most bread that you want to make.
> The high protein bread flour is for those artisanal loaves with crisp
> crust and meant to hold their own shape. The way your grandmother
> made bread.
> Janet US
>
Yep, they were baking bread to feed the family during the Depression. AP
flour was the only thing around. Nothing fancy but they did have (even
when I used Grandma Mac's recipes) a nice crisp crust and very nice
crumb. Brush some butter on the top of the loaf when it comes out of
the oven. I could hardly wait for it to cool to cut a slice.

Jill