Sunday, March 20, 2011
Sunday, March 6, 2011
The story is all too common; you're in the middle of baking when you read a recipe and it calls for a special kind of flour. Having no clue what the difference is, you scoop in the regular all-purpose flour. Then the oven timer goes off, and to your dismay, you find the results are less to be desired. Most home bakers don't make the correlation that they may be using the wrong type of flour! After reading this article you will be educated enough to understand that the flour in a recipe makes all the difference.