Re: "bread flour"

Perhaps this is what I mistakenly thought about bread flour being
all-purpose with the addition of ascorbic acid.  It is at
http://www.recipesource.com/misc/hints/00/rec0020.html



"Some bread flour has ascorbic

 acid added, some doesn't.  I used to be able to choose from four or five

 different brands of bread flour, but now I have to take what I can get!

 But, adding a little ascorbic acid gives your bread an extra boost, even if

 there's already some in the flour.  I add some if I want an especially

 light loaf, it makes the bread less dense.  The acidity is also supposed to

 make the bread last longer."



Thanks,

Dee






"Graham" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
>
> "SCUBApix" <[EMAIL PROTECTED]> wrote in message
> news:[EMAIL PROTECTED]
> >
> > "Dee Randall" <[EMAIL PROTECTED]> wrote in message
> > news:[EMAIL PROTECTED]
> > > I don't know if this is true or not, but I've heard that bread flour
has
> > > added to it, citric acid (vitamin c) powder to make it bread flour.
> > >
> > > I tried adding the teeniest pinch of citric acid to my all-purpose
flour
> > for
> > > a pizza crust, instead of using bread flour which seems to make it a
> > little
> > > too bubbly for my tastes.  The addition of the citric acid  did change
> my
> > > crust.
> > >
> > > Big imagination?
> > > Dee
> > >
> > It may change the texture of the dough but you did NOT make bread flour
> out
> > of All Purpose flour. The difference between bread flour and all purpose
> > flour is the protein content. Bread flour has more. However, I don't
know
> of
> > any 'official' value that allows one to call flour bread flour. Most
bread
> > flour I believe is in the 14-16% protien range while All Purpose flour
is
> in
> > the 9-11% range. However, I believe some flours are in the 12% and are
> used
> > for either flour.
> >
>
> Furthermore, ASCORBIC not citric acid is  vitamin C.  Minute amounts are
> added in the  "dough conditioners" to aid the yeasty-beasties to breed but
> they don't turn an AP flour into a bread flour.
> Graham
>
>