Thank you for the links. I was trying to remember where they had been posted as recently as last night.
I'm behind the times. I thought you were still on Kyrol. Does switching to FS and trying out another back of AT mean you're less then thrilled with Kyrol?
I switched from FS to AT for the sole reason of flavor. it had that "wheaty" flavor I was looking for. I must confess that the flour made me up my game to keep form being too chewy. My massive bottom crust issues got solved while on AT, but not due to AT. I've been saving my last little bit of FS for Detroiters (part of blend) and to do A/B testing with AT before needing to order my next bag. What I'm baking now is a big distance away from what I was baking last Winter.
Good luck on your experiments. I look forward to reading the results.
That's okay if you didn't recall I don't use Kyrol flour. I change things up from time to time to see what happens. I can't really recall what I thought of the Kyrol flour, but know it worked okay.
Thanks for telling me you switched from Full Strength to All Trumps for the sole reason of flavor. I didn't recall the “wheaty” flavor before, but might find that once I try it again. I don't recall All Trumps giving a very chewy texture, but maybe I don't recall that either. It is good to hear you are experimenting also and learning new things.
I find it interesting that what you are baking now is a big distance away from what you were baking last winter.
I recall ThunderStik posting one time about All Trumps maybe baking a pizza bake faster/more sensitive to heat, but then he wasn't comparing All Trumps to Full Strength. If you, or anyone else wants to read about that is is at http://www.pizzamaking.com/forum/index.php?topic=8947.msg77486#msg77486
ThunderStik has a lot of good posts here on the forum.
I received a call back from GM a little while ago, then was given the phone number of the Culinary Staff at GM. I am waiting for the Culinary Staff department to call me back. I want to ask about absorption rates of both flours and ask if All Trumps does bake faster compared to Full Strength. The man that called me back from GM said the Culinary staff is very knowledgeable and can answer my questions about absorption rates of both flours.
Are there any other questions anyone wants me to ask to compare the All Trumps to the Full Strength?