Recently a fellow baker from the UK posted her despair in regard to the flour and, I believe, her cookies that were not coming out well using the unbleached flour available to her. I referred her to Kate Coldrick's blog and the work she has done with her "kate flour." Here is here heart-warming thrilling response. Isn't it just wonderful how we can all help each other to be the best bakers we can possibly be. And isn't it wonderful that Kate Coldrick's brilliantly creative and relatively simple solution to turning unbleached flour into what it needs to be to create top quality baked goods in countries where bleached flour is not available is traveling around the world!WOOOW JUST WOOOW !!! Thank you sooooo much again for all your help this is incredible!!!! So I made two batches of cookies (Toll house recipe), one using untreated plain flour (Protein: 10.3%) and one using Kate flour, AMAAAAAZING RESULTS !!! The untreated were exactly as you described in your post, flat burnt pancakes w/no shape LOL !!! (and verrrry crispy in a verrrry bad way) But the ones made with Kate Flour ...WOWZA !!! they were just PERFECTTTT, had shape, had height, perfectly even brown, AND were nice and chewy - Mmmm just AMAZING !! So thank you soooo verrry much !!! You have changed my life forever !!! You are incredible !!! =D !!!! I still can't believe it's the same exact recipe =O !!! They should really make Kate Flour or heat treated flour available to the public, it changes the entire game of baking and opens us Brits to a whole new world of food. . . *sigh* one day. THANK YOU! Sincerely, Tina P
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