"anthony" > wrote in message
oups.com...
I found the recipe below on this newsgroup, dating back some five
years. Sounds good, so I'll give it a go. Just one question -- it
mentions King Arthur all-purpose flour. I'm not familiar with either
brand or 'all-purpose' description, being in Australia. Would good old
bakers' flour be OK?
__________________________________________________ _______

All-Purpose is just plain flour but, and it's a big but, it won't have the
same characteristics as plain flour elsewhere. In the Northern US and
Canada, AP has a protein content of ~12% and that makes it suitable for
bread although there are stronger bread flours available with higher protein
contents. Softer, cake and pastry flours are also available.
When I lived in Perth, WA (35 years ago) I found the plain flour to be quite
strong so it may be OK. Bakers' flour is a loose term. Here, in western
Canada, it is usually a strong bread flour. Therefore, check the protein
content which is a rough indicator of the gluten content.
Sorry if this is all confusing.
Visit: http://www.abrfaq.info/
The site is maintained by an Aussie.
Graham