In the "Buffalo" thread some posters have said they import American flour for baking because it gives better results in some recipes.
I'm curious about specific recipes that get better results with American flour, or type of baked goods eg. pie crust, cakes, bread, cookies etc.?
I've tried using American flour (instead of my regular Canadian) as a comparison but found no difference in my results for tried and true recipes. What have your results been?
Have you tried minimizing mixing time to cut down gluten production in tender baked goods like cakes?
As an avid baker I'm fascinated by the experience of posters with flours of different origin.
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