Bread

I've been reading Cookwise by Shirley Corriher. I've learned that Southern flours are low protein and are great for biscuits but not for bread. Breads made using Southern flour, such as White Lily will yield a dense bread. Go fig, that's what I used to make my bread.

So I'll have to go with a high-protein Northern flour to make bread, something like Gold Medal or Pillsbury, if I'm remembering correctly.