Comments on: Bread Making: Introduction to Basic Flours http://www.home-ec101.com/bread-making-introduction-to-basic-flours/ Real skills for real people with real lives. Sat, 20 Mar 2010 07:31:32 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Fawn http://www.home-ec101.com/bread-making-introduction-to-basic-flours/comment-page-1/#comment-9939 Fawn Thu, 24 Jan 2008 07:11:41 +0000 http://www.home-ec101.com/bread-making-introduction-to-basic-flours/#comment-9939 If any of your readers are Canadian like me, they might find it handy to know that U.S. "All-purpose" flour is not the same as Canadian "All-purpose" flour. In my bread machine instructions, it specifies that in the U.S. one must use bread flour for the recipes to be successful. In Canada, we are told, use all-purpose in the bread machine. I don't know the actual makeup of our all-purpose flour, but it might be useful to know that there is a difference from one side of the border to the other. If any of your readers are Canadian like me, they might find it handy to know that U.S. “All-purpose” flour is not the same as Canadian “All-purpose” flour.

In my bread machine instructions, it specifies that in the U.S. one must use bread flour for the recipes to be successful. In Canada, we are told, use all-purpose in the bread machine.

I don’t know the actual makeup of our all-purpose flour, but it might be useful to know that there is a difference from one side of the border to the other.

]]> By: Makeshift Mama http://www.home-ec101.com/bread-making-introduction-to-basic-flours/comment-page-1/#comment-9927 Makeshift Mama Wed, 23 Jan 2008 21:34:21 +0000 http://www.home-ec101.com/bread-making-introduction-to-basic-flours/#comment-9927 I have never used bleached flour for my pie crusts and they always turn out fabulous! My mother-in-law passed down a great recipe, I guess. Anyway, I'd rather avoid bleach. I have never used bleached flour for my pie crusts and they always turn out fabulous! My mother-in-law passed down a great recipe, I guess. Anyway, I’d rather avoid bleach.

]]> By: Margaret http://www.home-ec101.com/bread-making-introduction-to-basic-flours/comment-page-1/#comment-9920 Margaret Wed, 23 Jan 2008 18:33:24 +0000 http://www.home-ec101.com/bread-making-introduction-to-basic-flours/#comment-9920 I can't be bothered to keep 2 different kinds of white flour in my canisters, so I just use unbleached all around. But I have also been learning to make pie crusts. My question is: do you think the difference in flour is significant enough to keep all purpose bleached on hand?? If you do, how do you manage this storage? I can’t be bothered to keep 2 different kinds of white flour in my canisters, so I just use unbleached all around. But I have also been learning to make pie crusts. My question is: do you think the difference in flour is significant enough to keep all purpose bleached on hand?? If you do, how do you manage this storage?

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