Thanks Theresa. hat would explain the rustic flavour of the strudel my grandma used to make.
Adva --- In [email protected], Theresa Riga <[EMAIL PROTECTED]> wrote: > > Dear Adva - > > Welcome to our group. I have been a member for a little while now, myself. I find this forum very friendly and helpful. Lavanda does a wonderful job for us. > > In answer to your question, type 700 flour (wheat flour) is bread flour. It's a harder wheat with a higher gluten content. I have found that King Arthur and Gold Medal brands work best for me when I have to buy retail. Both are now available in many supermarkets. ------------------------ Yahoo! Groups Sponsor --------------------~--> Clean water saves lives. Help make water safe for our children. http://us.click.yahoo.com/YNG3nB/VREMAA/E2hLAA/QXMplB/TM --------------------------------------------------------------------~-> Yahoo! Groups Links <*> To visit your group on the web, go to: http://groups.yahoo.com/group/CAKE-RECIPE/ <*> To unsubscribe from this group, send an email to: [EMAIL PROTECTED] <*> Your use of Yahoo! Groups is subject to: http://docs.yahoo.com/info/terms/
