Howdy,

Please see my comments inline below...

On Sun, 22 Jan 2006 08:19:00 -0500, "hutchndi"

> wrote:


>>SNIP<<
>
>Anyways, (this book) goes on to suggest the high protein
>of American flours (meaning that 14%?) make for less satisfactory
>"European"style breads, less open crumb with poor crust, but it is prized
>for making sandwich breads with the tiny little holes that turn to paste in
>your mouth.
>

You might want to learn to bake Pain de Mie. That is the
French style of "sandwich" bread. Very fine, uniform crumb,
and delicious.

I have a version I am very happy with if you would want
it...

>wouldnt it be better to suggest to new bakers (assuming they are
>attempting to make something better than Wonder Bread), to avoid the front
>label completely and go directly to the nutritional sidebar and look for
>something close to11.5% protein?

Yes...


All the best,
--
Kenneth

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