Wheat flour

[dame_cordelia]

Several years ago I had a baking disaster in my mom's kitchen in Georgia, following a recipe (for biscuits, if you must know) that worked perfectly in California. I had a nasty puddle of wet flour instead of biscuit dough and threw the mess out. There I was, using ordinary all purpose flour in each case, but I got different results. My

Comments

[dame_cordelia]

I understand why people have White Lily ap shipped. It has less protein than major brands of all purpose flour. Gold Medal, as an example. has 3 grams of protein compared to White Lily's 2 grams.

For tender, flaky biscuits and pie crusts. that 1/3 less protein makes a difference.

For bread you want the tougher, chewy, springy texture that comes with more protein. King Arthur ap flour has 4 grams of protein.

I always bring back a bag of White Lily flour in my suitcase when I return from Georgia.

[cvirtue]

Having baked in the east and the west, I haven't noticed any differences in the flour. My guess is that something else went wrong. Did you try more than one batch?

[dame_cordelia]

I did and got a soupy mess the second time.

My current thought is that in the southeast where hard winter wheat cannot be grown at all, people are used to the soft wheat. It is really good for making biscuits and pie crusts. It makes terrible bread.

I have a small bag of Pillsbury ap purchased in Georgia and I am looking around here for Pillsbury ap to compare them.