Differences in flour in Canada and the US
Hamelman's recipes often call for bread flour. However since his books are written and published in the US I assume his recipes are composed most often with US ingredients. Which makes me wonder if I should be using an all-purpose flour instead of bread flour because I am using Canadian ingredients. I have read that the Canadian equivalent to American bread flour is, in many cases, all purpose.
Would anyone like to comment yay or nay?
I have come to the conclusion that bread making is like yoga. You're always "practicing".