February 10, 2011 - 12:42pm
Artisan baking contests
I recall reading somewhere that the major baking contests require that everyone bake with the same brand and grade of flour.
The rationale being that anyone can make good bread with very good flour but it takes more skill and experience to make good bread using mediocre flour. The result of this little bit of information has caused me to buy only house brand unbleached flour and to concentrate my efforts on improving my technique.