If French Bread Is So Good, Why...
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If French bread is so good why don't we see more of it in the U.S.? I've read so many articles praising the quality of French bread and even more from frustrated bakers who can't come close to duplicating it. It wouldn't take much to obtain some French wheat grain, bring it to North America and grow it. I think that I've found one answer as to why this hasn't happened. It's not that their flour is so much better. It's that the French flour is so much worse, or to put it in less inflammatory words, French flour has less protein. North American ba
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