Home Bread-Bakers v006.n084.7

Canadian Flour

Stephanie Malone Thorson <smt2@st-andrews.ac.uk>
Mon, 18 Mar 1996 09:32:19 +0000 (GMT)
> From: mvinqvist@mta.ca
> Date: Mon, 11 Mar 1996 10:33:55 -0400
> Subject: Canadian all-purpose vs bread flour
> Hi everybody,
> I just read in my Canadian Living (and they surely wouldn't lie :-) ) that
> Canadian grown/milled flour has a high enough protein content that you don't
> need to use bread flour in your baking.  I (yep, a Canadian) have always
> used all-purpose flour rather than bread flour for hand and machine-made
> breads and results have always been fine.  So I thought I would pass that
> info on...therefore, if you are Canadian and are buying bread flour, just
> for fun why don't you try the all-purpose and see if you like it.

It's my understanding that North American wheats (grown in the US and 
Canada both) are hard wheats (ie, high gluten) and that the all-purpose 
flour available in both countries, which is made from the hard wheats, is 
therefore perfectly acceptable for bread-making.  In places where the 
local wheats are "soft" (low-gluten), special "bread flour" must be 
used.  I don't know the trade secrets, but I suspect "bread flour" is 
either ground from hard wheats or has additional gluten added.  I'm an 
American, and I always baked with all-purpose flour at home, and made 
very fine bread, too.  Here in Britain, the local wheats are soft, so I 
have to use bread flour to get a high rising loaf.  I think Elizabeth 
David treats the issue of hard and soft wheats in some detail in her 
_English Bread and Yeast Cookery_, which is well worth a look if you can 
get your hands on it.

- --Stephanie
Stephanie M. Thorson			*  SCA: Lady Alianora Munro
University of St Andrews		*  
St Andrews, Scotland			*  Clan White Wing
email smt2@st-andrews.ac.uk		*  Tarkhan, Khanate Red Lion