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LOL, I did know and have forgotten what I knew about flour.

Pastry flour, might be sold as cake flour, it should be finer and comes from a different wheat, but I cannot tell you the different kinds.

I prefer to use the flour from Mexico, their tortilla flour as sold in the markets, makes fine bread. But that was when I lived near Yuma and it was safe to go into Mexico....I would not do it today.

I use the common store brand of flour for most every recipe, if it calls for pastry or cake flour, I sift it a couple extra times.

I would expect the traditional wheat flour to have more bran in it.

There was a time that I bought the bran flakes in the health food stores to add to my bread.

Bleached flour is dead flour, they have removed all the good stuff in it, so it will be white, if it says enriched, then chemical vitamins have been added back as they do the milk you buy.

I buy my wheat flour at waltonfeed.com in the bags, not the cans.

Also the cornmeal I bought at waltons.

It is what I use in my breadmachine.

It has been 3 years since I was strong enough to go to the store, so these differences in names are not tops on my mind.

I also use the Walton’s yeast, it is called Saf , and when I last bought it, it was $3.75 for 18 ounces and the label says it is the same as the brown bottle that sold then for $8.00 at Walmart for the bread machine, which as I recall was 4 ounces.

If you can afford it, use the un-bleached flour, it is a yellowish color, not the bright white flour the name brands sell.

There is a lot of info on the different varieties, I hope on the king flour site, it is slow to load for me, as I am on dial up, so will let you know if I find the real information, instead of the
“this is how I do it” info.

I find this notice scary, a warning on the rise in wheat:

http://www.kingarthurflour.com/about/high-wheat-prices.html

It should be here, but it was PDF and jamming my computer:

[I am on dial up internet and have too much open to do PDF]

http://www.kingarthurflour.com/professional/58858.html

I know that I have read the differences in their paper catalog.

I dared not open the recipe page, they have good recipes:

http://www.kingarthurflour.com/shop/landing.jsp?go=DefaultRecipeMain

Home page:

http://www.kingarthurflour.com/