Out of curiosity, are there any differences in the different brands of all-purpose flour?
In my efforts to up the quality of my baked goods, I have upgraded from regular butter to Plugra (and unlike from many years ago, margarine no longer darkens my door), eggs now come from the farmers' market, and I'm scary picky about my vanilla extract. All of these changes have had notable taste differences for the better.
But as for granulated sugar and AP flour, I just buy the brand that's the cheapest or on special at the supermarket. In all the years, I've not really noticed any difference among Pillsbury, Gold Medal, Heckers or generic store brands, at least not enough to become brand loyal. Do you have any preference and why? Is King Arthur worth the extra money? Is there a taste difference from organic?
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...