Likely for the first time in my life I have eaten something home-baked
that was made with fresh flour, as opposed to using the grocer's shelf
stocked Gold Medal. Wow! What a delightful difference in just the
simple Raisin Bars I made today. They always come out with a one half
to 3/4-inch rise, they're always like a thin, very dense cake, and the
Marines often ask for them. I tried one today from the usual mix
containing walnuts, and immediately mixed up another nut-less batch to
take to daughter's tomorrow (she and youngest gran are very nut
intolerant. This flour made the bars so much more rich in taste, not
sweeter, they just have a deeper flavor a much better texture.

I bake most weekends and from King Aurthur Flour I had ordered a
variety of "new" flours and upon their arrival I actually poured out
all of the only type I've ever used, Gold Medal All-Purpose White.
Now I have AP White, Unbleached White Whole Wheat, 100% Whole Wheat
and The Pastry Flour. I do not make yeast breads, other than with my
very small "Just For Dinner" bread maker because my arthritic hands
are too uncomfortable kneading (and because regular size loaves go
blue before I can finish them). I do make different sweet/snacking
breads, cakes, cupcakes and cookies, so I am going to have busier and
more gratifying weekends, for sure.
....Picky