Just under the wire--12 days before The Baking Bible was ready to ship to the printer--Woody bought a new bag of "Gold Medal Better for Bread Flour" and to our shock, the name of the flour on the bag had changed to "Gold Medal Bread Flour."I raced over to the computer to see how many instances the flour was mentioned in the book with the old name and there were 17. Then I put in a call to my editor, Stephanie, telling her what had happened and asking if it were possible to make this one last change. She called Jamie, the production editor who said it was possible. Whew! When I first started working as a spokesperson for Gold Medal, several years ago, the name of the flour had been changed to "Harvest King Flour." Apparently many people were confused, thinking it was no longer the same bread flour. Some years later, after I was no longer the spokesperson, the name of the flour went back to "Better for Bread Flour." I'm so glad I can now make the change to refer it to in print as its latest name: Gold Medal Bread Flour, as it won't matter what the name may be changed to in the future, it will always be just that. I use this flour for most of my breads as it has a slightly lower protein content than other bread flours and has the ideal extensibility, giving it the best rise and texture. I recommend that if using other brands of bread flour, most of which have a higher protein content, to use half bread flour and half unbleached all-purpose flour. For a soft white bread I prefer unbleached all-purpose flour which has a lower protein content. And to achieve a high gluten flour, using Gold Medal bread flour, I add 3.7% vital wheat gluten or about 2 tablespoons per cup of flour.
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