Addition Two to Power of Flour Posting
Someone on the blog requested that for the sake of completion we test unbleached flour and 15% potato starch, so Woody conducted another test and I have added the results to the conclusions in the original posting plus the photo, but here they both are just to be sure you don't miss it:
Unbleached all-purpose flour and 15% potato starch to improve the texture and flavor if not using the heat treating method results in a less cornbread-like taste, and greater tenderness.
