Posts: 3,955
Threads: 0
Joined: Mar 2003
Hi Mare,
I'm really no expert,but in my experience the higher gluten bread flour gives the yeast more to work with and so bread seems to rise a bit higher and have more volume. It does seem to make a difference here, since it's a slightly higher elevation in the Adirondaks.
If you work with both, in time you'll have a preference in taste, texture and over all looks of the bread. In the end, I guess it's going to be whatever works best for you, but I prefer the bread flour results.
Hope you try and enjoy the garlic bread YUM
Cis
Cis
Empress for Life