The One Flour You Should Buy, According to a Professional Bread Maker — Shopping

After just a quick rundown of Aaron Quint's resume, it's abundantly clear that the self-professed gluten-obsessive has baked bread using practically every single flour out there. The former amateur baker (turned pizza-cookbook author, turned artisan-bread-maker in Kingston, New York) is what you might call an expert at making dough — which, more often than not, requires the powdery pantry staple.

If you believe that flour doesn't vary much from brand to brand, we (and Aaron) politely disagree.

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