On Tue, 19 Aug 1997, Tina D. Bell wrote:
> Got my first Dixie Diner catalog today. Noticed the Evert-Fresh Bags.
> Claim is your produce stays fresh much longer.
> Has anybody tried these? Did they work?
I haven't seen the dixie catalog, but I do use the produce bags they sell
at my grocery store--plastic bags with lots of little holes in them. I
like them and I do think they help the produce stay good longer, though I
haven't actually done a controlled experiment.
I think they especially help mushrooms, which always got slimy for me.
On Wed, 20 Aug 1997, Leah Hockenbrouch wrote:
> I have what is probably going to be the most stupid question ever posted
> to this list. What is "bread flour"? I have whole wheat flour and
> unbleached flour at home. Do either of these qualify? Also, what is
> high-gluten flour (for making seitan)? I never seem to find anything
> labelled this way, so I assume these are other names for common flours.
Bread flour and high-gluten flour should actually be labelled as such.
Bread flour has a higher amount of gluten than regular flour, and
high-gluten flour has a still higher amount. (Gluten is something-a
protein, I think-in wheat flour which gives it that stretchy quality,
which is good for bread and essential for seitan.) Pastry flour has less
gluten than regular flour.
I do usually use bread flour, but I think the Hercules Bread would work
OK with regular flour. I find bread flour (both white and whole wheat)
at my HFS, but you might try a specialty store, or look harder at the
flour at the regular grocery store. Mine has so many little bags of
different flours that it's impossible to find anything you're actually