June 3, 2014 - 8:32pm
Flour preferences
I have been a long time beneficiary of this site, having tried several of the recipes.
I am am looking to develop my baking a little further and I was looking to get some advice on the different brands of flour that are readily available in the States.
Is there a major difference in taste between a loaf of ciabatta baked using Unbleached AP Gold Medal brand versus King Arthur Or any other brands.