After reading a lot about French flours vs American flours from TFL, I decided to try White Lily's Bread Flour. When I lived in Tennessee, I used to make biscuits with White Lily Self Rising Flour. Its the best (in my opinion) flour to make biscuits. If I'm not mistaken, their flours are made from soft winter wheat, the self rising flour, at least. Since White Lily can only be found in the South, the only way I could get it is by purchasing online. I bought two 5lbs bags of flour, one bread and one self rising (for biscuits). It took a week for it to get here but when I got it, I had to immediately make some biscuits and bread. The biscuits were light and fluffly, the way I like it. As for the bread, I had some issues with my oven, so my first batch of baguette came out very light (crust) but the crumb is wonderful! I decided to try making the baguette again but this time, I bought an oven thermometer to monitor the oven temperature. The crust came out darker than I'd like but the crumb was good. I was soo excited that I had to take a picture of it with my cellphone camera. Its quite blurry, but I hope the picture of the crumb is still somewhat viewable.
I'm not that good of a baker, so hopefully, this will give me motivation to do better.
