Organic vs Non-organic Flour
I have been baking a french baguette recipe with KA all purpose flour. I need to bake some more for Christmas but could only find the KA organic all purpose at market today. I would assume I can just substitute one for one between the two flours, but don't have the experience to say for sure. I did note that the recipes for baguettes on the back of the sack is different from the one on the KA site for normal all purpose flour.
Thanks for any help.