I don’t think this is completely accurate - there are high protein varieties of wheat (“hard” wheat) and lower protein varieties (“soft” wheat). This varieties may be more prevalent (aka adapted) to certain regions, but growing them in a different region shouldn’t shift protein content out of their typical range.
High protein is generally high gluten. Bread flour is high protein, AP flour is middle range, cake flour is low protein.
AP flour is probably a mix of wheat varieties. In the US south, popular flour brands due tend to be lower protein (great for cakes, biscuits, etc.).
Yes, varieties of wheat grow better in different regions, and most of Canada’s wheat is grown in western areas relatively north where the hard wheat varieties do best.
I can see how I wasn’t clear in my original comment, but I wasn’t talking about shifting the protein content of varieties by changing where they’re grown, but rather that the soft varieties don’t get grown much in the north because they don’t do well there, and Canada ends up mostly with local high protein options on our shelves.
I find that the different flours behave differently. I don’t use Trader Joe’s flour because it never behaves right for me. Gold Medal is usually what I get.
I’ve been baking for , um… 60 years. I don’t see much difference between General Mills and King Arthur, as long as you are using the same type of flour - bread flour, all purpose, pastry.
You can check the protein content on the nutritional label.
I occasionally find a store brand that seems a bit lumpy.
I buy a regional brand, Prairie Maid, because it’s a small brand.
When I worked at the Ypsilanti Food Coop, we could trace flour back to the actual grower, but that’s not a grocery store thing.
A couple of years ago two guys at the grocery store asked what flour to buy and I started to explain the difference between winter wheat and spring wheat and we spent a good half an hour chatting about flour. Lol
I meant is there any real reason to spend more. I definitely don’t buy store brand sugar but I’ve personally not seen much difference with flour so I wondered what others thought.
I just buy whatever flour - and I have been baking over 50 years. I will agree some seem clumpier, so sifting mught be needed. But mostly regardless of flour the things I make turn out. Any problem is more likely user error.
Well, I do buy store brand sugar. It seems pretty fungible. I think there’s a slight difference between cane sugar and beet sugar. Also cane sugar growing practices are terrible.
But flour? Buy bread flour for bread. Buy pastry flour if you make biscuits every night. Buy because it’s local or you like the company better.
One time I found Navajo grown flour at Whole Foods. I never saw it again (probably because I go to WF about every 3 years.) But I’d buy that again.
I just booked one! I was also intrigued and I agree that it is the best part of the massage. Mine is not until April though so I can’t help you. But it sounds great.
I didn’t know these existed and got all excited when I found one in College Town! But then I looked at the website and discovered the standard women’s service is $149 while the standard men’s is $49. And it includes beard. WTAF 200% pink tax.
But I have been in training courses where I had probably 6+ hours of head and neck massage in a day and a half and it was great
I’ve also had people book an hour massage for just head and neck, so if you have a regular massage therapist you like you could do that but not get spay touches which are fun and I love .
I would book a head spa if I knew it existed and had the time and money. Do they include the face? My face neeeeds massage.
I am still in the salon after having a head spa this morning!
I don’t normally enjoy spa stuff like massages (though a pedicure can be nice) but I quite like the head spa. It’s very luxurious and it feels scientific to have a close-up look at my scalp even though I couldn’t tell the difference between the before and after. I recommend it!
My sister says it’s not as good in the US as in Japan but I’ve never been to Japan so I’m OK with not knowing the difference
I have also not been to Japan and struggle to think of anything in the US that is better than Japan’s version. Burgers? Nope, they have insanely good beef. Disney World? Nope, they have Disney Sea. Maybe tropical beaches? Trailer parks? Idk lololol.
Yeah, they have this machine that they point at your scalp and you can watch the screen and it’s hugely magnified! I really liked seeing the gray hairs—they looked like glass.
