passioncook
Assistant Cook
I use KA flour (both unbleached white and bread) but have just made the switch the last couple of months. Has anyone noticed having to add a tiny bit more liquid to ingredients when using this brand of flour? Maybe the flour is finer and measures more than other brands? I've especially noticed it with my breadmaking. I really like it, but I was just wondering if it was me or anyone else had to make some adjustments.