A lot of people don’t understand the value of bread flour.
If they did, they’d be buying more than they already are.
A recent study published in the journal Food Chemistry suggests that the average American now consumes a staggering 30% more flour than it used to.
And when it comes to baking, that translates to a lot of bread flours that have a lot less flavor and a lot more sugar.
So many people don�t know that they can get the same quality for less money, and that�s a huge advantage when it�s in the form of bread.
For many years, the U