also...
Posted by CoffeeDrinker on July 30, 2010 at 00:03:04
In reply to: back in the kitchen ... pizza dough .. posted by Gigiola on July 29, 2010 at 19:25:44

	...US flour is different from Canadian flour, which means it's likely different from flour "over there". The issue is differing amounts of gluten, which affects bread and some pastries. You might have to do a bit of research and play around with different flours. (Bread flour, vs all purpose vs cake flour, etc.)
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	yes ... Gigiola 07:28:46 7/30/2010 (0)
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	Name:    Subject:    > ...US flour is different from Canadian flour, which means it's likely different from flour "over there". The issue is differing amounts of gluten, which affects bread and some pastries. > > You might have to do a bit of research and play around with different flours. (Bread flour, vs all purpose vs cake flour, etc.)
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