> In the grocery stores we have up here in Canada, the only "Bread Flour" I can
> find is a mixture of white and whole wheat flour. The package doesn't mention
The reason for this is that Canadian all purpose flour *is* the
equivalent of American bread flour. For some reason (and I don't know
what it is), Americans use all purpose flour with most of the gluten
removed, whereas Canadian flour (like Robin Hood brand, etc.) leave
the gluten content much higher -- high enough to easily make bread.
When I moved to the U.S. I tried to make bread with all purpose flour,
just like I had been doing in Canada, but it turned out awful. That's
when I saw bags of "bread flour" (teeny things at too-high prices,
imho) being sold in U.S. supermarkets. I asked baker friends
(professionals) in both places and was told what I have related above.
I later read this same explanation in an American cooking magazine.
Diane Barlow Close
I'm at lunch today. :-)