Sheree Bobbins
DIS Veteran
- Joined
- Sep 9, 2000
Is there a difference between cheap and expensive flour? I am baking for our Canadian Thanksgiving next week.
On the other hand, sugar is sugar is sugar.
Now if you are using different margrines it makes a difference and sometimes you have to add more flour.
My mom used to "splurge" on Blue Bonnet for baking, it was her favorite margarine. Using real butter never crossed her mind, it was much too expensive. I started splurging on real butter for Christmas baking, and then it became a standard pantry item for me. I keep margarine on hand for making Kraft mac/cheese for the kids and recipes where it comes out better with margarine. I use real butter in most baked goods and cooking and can tell a difference.
That's the difference between bread flour and regular all purpose flour, and usually bread flour is a good quality product (bread flour, being a specialty product, doesn't come in cheap-o brands).the difference is in the amount of gluten - bread flour has a higher gluten % than regular flour - and this also varies from brand to brand. King Arthur regular flour has a gluten content almost as high as most bread flours - King Arthur bread flour is really high in gluten.
I don't know anything about non-cane sugar, but that sounds like some kind of specialty product. Among basic, plain old sugars, I maintain that sugar is sugar is sugar.I would disagree with that. We used a non-cane sugar one year for the fudge we make every year at Christmas. It never set up. It was the same recipe we had used for years and years and the only thing that was different was the brand/type of sugar. I have never used anything exit cane/Domino sugar since. Haven't had the problem again.
Kim
Yes, butter and margarine are very different! I typically use real butter, but I have a few recipes that do better with margarine.yes - and margarine can behave differently than real butter. and there are different kinds of real butter.
I've not noticed any difference in baking powder brands, BUT they do get old fast. Even though I bake a great deal (and am pretty good at it), I always buy the smallest packages. I prefer to buy fresh packages frequently.But, it could be the el cheapo baking powder that I am using. I switched to a bulk brand of baking powder and think it is not as good.
I used to make cakes professionally, and I"ve studied this topic intensely, so I do know about flour types!I had no idea wheat grown below a cultural line produced softer flour . . . I actually PREFER Walmart confectioners sugar . . .
I don't know anything about non-cane sugar, but that sounds like some kind of specialty product. Among basic, plain old sugars, I maintain that sugar is sugar is sugar.