I am always talking to myself, thinking that if someone were standing next to me, this is what I would say to them. These are not things my children would be interested in, maybe not anyone, but we have to tell someone--right?
Today I was thinking that I really wish I'd forked over the extra dollar for my favorite King Arthur flour because it really does make a difference. I own and have read several the-science-of type books. I don't have a scientific bone in my body and rarely want to know the why's or how's of something working; I just want it to work!
I remembered today that in one of my books it explains the difference between flours (I think I zoned out half-way into the chapter). I have been making these delicious sandwich braids quite often recently because they are a handy on-the-go meal for these crazy basketball nights. Two weeks ago I made the mistake of buying some kind of super flour that turned my braid dough and finished braid into a dense, overly bready concoction that I would not have served to anyone outside my family. Today I made braids with White Lily flour, which I have used many times in the past but not for bread dough, and discovered that it makes a completely different sandwich braid as well. This braid has almost a cake-like flavor. While not as unappetizing as the last, still not my favorite.
Lesson: Only use King Arthur flour for the sandwich braids.
I still don't want to know why!