this post was submitted on 09 Jul 2023
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If you make bread you can tell a difference between brands of flour, and the more expensive stuff is usually noticably better.
I bake a lot and I've also noticed that sugar can vary between brands, mostly with how it's ground. When I buy the generic, this time it might be finer and next time, it could be really coarse. I usually stick with Domino brand now.
I have heard that Canadian flour is better than American, so maybe that's why, but I've never noticed a difference in flour brands. I've been baking bread for years and did it as a full time job for two years.