Originally Posted by almeeker
"Bread flour" already has a little extra gluten added to it, and it may also have some baking soda or baking powder added. As for American flour being different than Canadian flour, I can't say for sure. I do know that here in the north part of the US we grow winter wheat almost exclusively, you plant it in the fall and it comes up early in the spring. Winter wheat was imported to this country from Russia by Scandinavian pioneers. In the south they grow a different variety that is planted in the spring. Sorry, the farm girl in me just surfaced and tossed out her two cents.
hey thats interesting learn something new every day.