On Sat, 21 Jan 2006 12:35:55 -0500, "hutchndi"
> wrote:

>
>"Will" > wrote in message
roups.com...
>>
>> Will wrote:
>> > There's a review of the flour here. Maybe the reviewer, who posts here,
>> > will add some thoughts.
>>
>> http://www.sourdoughhome.com/bakersa...readflour.html
>>
>> > Maybe you should drop an especially nice loaf off at the library...
>>
>
>
>Not the best review, but not all bad either. I was just reading Bread
>Builders, and I came across an item about AP and bread flour, and how AP is
>actually a better flour to use for hearth type breads. Something about the
>bread flour more likely to give tighter cells, not so open holes, better
>suited for sandwich type bread. This is opposite of what I thought, I wasn't
>using bread flour because it cost more, and I seamed to be doing fine with
>King Arthur AP anyways. So perhaps the AP should have been tested (at
>sourdoughhome) rather than the bread flour? Or maybe at least the AP might
>be worth trying after all.
>
>This (The Bread Builders) is a very good book, though the second half is
>sort of wasted on me where I live, and I was quite surprised with Mrs.
>Hutchndi's reaction to looking at the pictures. "Oooh, one of these ovens
>would look nice in the backyard." I unfortunately had to explain to her that
>I don't think zoning would allow it here. Seem like they use too much fuel
>for a bake anyways.
>
>hutchndi
>
Howdy,

By most commonly used standards of protein level, KA-AP
flour IS "bread flour."

All the best,
--
Kenneth

If you email... Please remove the "SPAMLESS."