"Eric Jorgensen" > wrote in message
...
> On Wed, 22 Oct 2003 13:10:29 GMT
> "barry" > wrote:
>
> > I've heard that flour sold in the southern part of the US is blended
> > to a softer standard and milled finer than flours in other regions of
> > the US, because southern cooks make proportionately more pastries,
> > biscuits, scones, etc. I tried to get some southern flour -- White
> > Lily, etc. -- on my last trip to Florida, but didn't find any. I have
> > a hunch that the southern regional flour might be close to Italian 00.
>
>
> I've heard that wheat grown in the southern part of the US is lower
> protein because the soil and weather conditions produce a lower protein
> flour.
>

I think it is more like that kind of wheat that grows in the southern
climate is lower in gluten producing proteins.