The flour makes all the difference to the end product… at least according to my daughter, who will devour a half loaf of bread in a sitting when I use 100% white bread flour to make my weekly breads versus a slice here and there when I substitute even as little as 10% for rye, whole wheat or some other blend into the mix.
I prefer the grainy breads and the darker results.
But there is something captivatingly powerful to the teenage mind for white bread, it seems.
This is doubly strange when one considers that we never buy white bread. Not that we buy bread much (or ever really) now anyhow but back when loaves of sliced bread were still on our shopping list we would always go for the grainy, wheat-ish, non-white bread every time.
Hamburger and hot dog buns, sure. White bread.
But sliced loaves? Never.
So, all this means that I’ve had to limit my flour experimenting to alternate bakes, white one week, blend the next, repeat, to surrender to the allure and power of white bread flour.