Flours and their textures.
I have been baking bread for years, but have only recently gotten more serious about it. I must admit that all the terms I read about on the form have gotten me totally baffled. I have no idea what many of them mean. Can anyone suggest a good book that would go in depth about terms and the science behind bread making without going over my head. One of the things I have been wondering lately is whether or not the different wheats on the market will make a huge difference in the bread produced. I prefer the hard white wheat, but the white wheat white flour seems to be so dense. I don't get the lift I always use to get from using Dakota Maid bread flour. I believe the bread flour was always hard red wheat. I want a more open bread like I use to get. I know I need to start using my scale for all my bread making so I can get a consistant bread, but right now I am wondering about the flour and if it makes for a great difference in texture.
Thank in advance.