TheFuzzy wrote:
Darcie,
Where I see a lot of difference is sourdough, and other breads which can be difficult about slow/not rising. Really good flour like Butte Creek I've had pop the lid off the rising bucket; with supermarket flour, I've had stuff fail to rise at all.
Interesting - I have had trouble with dough rising times in many recipes, which I attributed to my cold kitchen or old yeast, but maybe there's more to it than that. I try to use local flours (lots to choose from here) to support local farmers (including my brothers), but I've only seen all-purpose in the locally-milled brands, never bread flour. I'm going to scout out some of the co-ops and see if I can find some.
