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Article #5137Re: Bread makers: (flour)
From: Hokh'Ton
Date: Tue, 12 Jan 1993 04:33
Date: Tue, 12 Jan 1993 04:33
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1253 bytes
mf@dancer.cc.bellcore.com (fusco,marc) writes: >A slight twist (that may have been addressed before - sorry): >Why do bread makers (at least the Panasonic) call for 'bread flour'? >Can you use 'all-purpose' flour with similar results (I have tried >but haven't tasted it yet - looks ok though!). >Thanks! Bread flour has a higher gluten content which is what creates structure and crust. Regular flour has less. Cake flour has the least. Friends of mine who have had problems w/ bread machine results have had the problems vanish upon switching to bread flour. I'd advise it. -- Hokh'Ton : The Crystal Wind is the Storm, mdouglas@netcom.com : and the Storm is Data, Michael Douglas-Llyr : and the Data is Life. : ---Player's Litany (The Long Run)
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arc1-ca.pugleaf.net!sparky!uunet!zaphod.mps.ohio-state.edu!howland.reston.ans.net!spool.mu.edu!umn.edu!csus.edu!netcom.com!mdouglasReferences:
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Newsgroups: misc.consumers Path: arc1-ca.pugleaf.net!sparky!uunet!zaphod.mps.ohio-state.edu!howland.reston.ans.net!spool.mu.edu!umn.edu!csus.edu!netcom.com!mdouglas From: mdouglas@netcom.com (Hokh'Ton) Subject: Re: Bread makers: (flour) Message-ID: <1993Jan12.043331.6562@netcom.com> Organization: Netcom - Online Communication Services (408 241-9760 guest) References: <1993Jan11.140130.16851@porthos.cc.bellcore.com> Date: Tue, 12 Jan 1993 04:33:31 GMT Lines: 26