Comments on: Bread Making: Introduction to Basic Flours

By: Fawn

Fawn — Thu, 24 Jan 2008 07:11:41 +0000

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

Makeshift Mama — Wed, 23 Jan 2008 21:34:21 +0000

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

Margaret — Wed, 23 Jan 2008 18:33:24 +0000

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?