- Joined
- Sep 24, 2018
- Messages
- 1,296
- Location
- Central Florida

- SL Rez
- 2005
- Joined SLU
- 2007
I think of Siggy and his bread baking thread every time I bake bread, which is at least a couple of times a month if not more lately. Today, I used a tried and true recipe that I've used several times before and the result was different. It was too gooey and I had to add almost a whole cup of additional flour.
The only difference is that I used tortilla flour (which should be pretty much the same as enriched white flour, or so I thought). The flour tortillas and cranberry bread I made with it previously came out great.
Not sure how the breads going to do given how much more flour I had to add. When I kneaded the bread after I added the additional flour it seemed the same, springy and stretchy. I have it doing the first rise now, so we shall see.
Anyone here know the actual difference between tortilla flour and plain white flour?
Or, it's really humid here today and that could be the problem?
The only difference is that I used tortilla flour (which should be pretty much the same as enriched white flour, or so I thought). The flour tortillas and cranberry bread I made with it previously came out great.
Not sure how the breads going to do given how much more flour I had to add. When I kneaded the bread after I added the additional flour it seemed the same, springy and stretchy. I have it doing the first rise now, so we shall see.
Anyone here know the actual difference between tortilla flour and plain white flour?
Or, it's really humid here today and that could be the problem?