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Re: For pizza and bread I prefer King Arthur's Sir Lancelot high gluten flour over All Trumps....

    Posted By: Karla
Wednesday, 20 September 2000, at 10:55 a.m.

In Response To: For pizza and bread I prefer King Arthur's Sir Lancelot high gluten flour over All Trumps.... (David)

> Recently I have baked an assortment of homemade breads as well
> as pizza and it seems to me that Sir Lancelot's gluten is more
> thoroughly mixed than All Trumps by Gold Medal.....when the Gold
> Medal rises it is uneven whereas the Sir Lancelot rises evenly
> and therefore cooks better......also, Sir Lancelot is all
> natural and does not contain Potassium bromate which some people
> have claimed is carcenogenic....however, in all fairness bakers
> have been using potassium bromate for years and the FDA has
> stated it is not harmfil if undr a certain acceptable level and
> that when it cooks it changes its chemical composition so it is
> not the same substance as when it is raw......

I buy King Arthur's flour "special for machines" through my food co-op. I love it for all my baking wether it be for machine or old fashioned elbow grease bread making!!

Karla

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