The type of flour makes a difference

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This morning I made some bread, since both my husband and son were asking for some. It’s been probably two weeks since I’ve made any – we really do not eat a lot of bread anymore.

Since we haven’t been eating a lot of bread lately, I haven’t been buying bread flour – I’ve just been using whatever all-purpose flour is in the house, combined with whatever wheat flour I have (or have gotten Stephen to grind for me, lol!).

This morning’s bread was basic white. I didn’t have the energy or the time to grind the wheat this morning with my hand grinder (a 45 minute chore to do it properly), so I just used the all purpose flour that I had.

The bread tastes fine, but I won’t be using that brand of flour again for bread! The texture was weird and the bread just didn’t come out right.

I usually buy the Aldi brand of flour, but I was shopping at Walmart this time (it worked out better to go to Walmart since I had driven Stephen to work – Walmart was about 5 minutes away and Aldi was about 45 from his job) so I got the Great Value brand. The flour itself is rather clumpy and just seems to have a much lower quality than even the basic Aldi flour.

I’ve been experimenting with different kinds of flours for a while, wondering how much effect certain flours have on a finished loaf of bread. . .now I know. Even my sourdough was turning out with a different texture than I was used to, until I realized that I was now using the all-purpose instead of the bread flour I always used to use.

Interesting observations. . .all from making a couple loaves of bread this morning. . .

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