Comments on: Local Strawberry Shortcake http://crabappleherbs.com/blog/2007/07/21/local-strawberry-shortcake/ Mon, 06 Oct 2008 13:52:04 +0000 http://wordpress.org/?v=2.1.2 By: Sil http://crabappleherbs.com/blog/2007/07/21/local-strawberry-shortcake/#comment-15601 Sil Wed, 16 Jan 2008 17:21:51 +0000 http://crabappleherbs.com/blog/2007/07/21/local-strawberry-shortcake/#comment-15601 Hello! I just discovered your blog and I think it's amazing! I'm from Argentina and I love the fact that you write about all the things that are interesting me right now: herbs, good food and a better way of life. Thank you! I have one question for you. Which one exactly is the all purpose flour? Is the one one use to make white bread? Some times is hard to "translate" the ingredients to spanish... :-) Thank you again and I'll keep enjoying all this wonderful information you share with us. Sil Hello! I just discovered your blog and I think it’s amazing! I’m from Argentina and I love the fact that you write about all the things that are interesting me right now: herbs, good food and a better way of life. Thank you!
I have one question for you. Which one exactly is the all purpose flour? Is the one one use to make white bread? Some times is hard to “translate” the ingredients to spanish… :-)
Thank you again and I’ll keep enjoying all this wonderful information you share with us.
Sil

]]> By: crabappleherbs http://crabappleherbs.com/blog/2007/07/21/local-strawberry-shortcake/#comment-15602 crabappleherbs Wed, 16 Jan 2008 17:46:56 +0000 http://crabappleherbs.com/blog/2007/07/21/local-strawberry-shortcake/#comment-15602 Thanks, Sil! In the US, All Purpose (also known as "AP") flour usually has a protein content of around 10-11%, it's "harder" than pastry flour, but "softer" than bread flour. Does that help? Thanks, Sil!

In the US, All Purpose (also known as “AP”) flour usually has a protein content of around 10-11%, it’s “harder” than pastry flour, but “softer” than bread flour. Does that help?

]]>