I get the science, which is why I mentioned it. I live in wheat land. I often grind my own flour from local grain. My wife is a baker, and I have worked as chef in several restaurants. The wheat here is a hard red. The protein levels vary in different wheat flours. Red wheat also has a nuttier flavor than white, which is sweeter. Also, the water here is quite hard. The hard water & high protein wheat react differently with the leavening, minerals and salts, altering texture and flavor. It’s chemistry, and not that complicated. Sorry you can’t grasp it. No, no I’m not.
Re: Biscuits and gravy
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