Bread-Bakers v103.n038.12

Concerning the differences in flours, see the attached link for an 
interesting article "How Different Flours Perform" from the San Francisco 
Baking Institute on the topic. The only measurement of flour attributes 
that I previously knew of was protein content...but there are apparently 
many more measurements to be made (such as ash content, whatever that is). 
There's even a lab in France that specializes in such measurements!

http://www.sfbi.com/bindocs/Fall2002.pdf

Allen

Allen Cohn
allen@cohnzone.com