關於做麵包麵粉的小資料

關於做麵包麵粉的小資料（摘自BLACK&DECKER麵包機說明書）
 Many ingredients differ between Canada and the U.S. Cheese, confectioner’s（icing ）sugar, and cornmeal are a few ingredients that vary between the two countries. The major difference is in flour.
 Canadian flours are milled from harder wheats so breads can be successfully made from national brands of both All-Purpose and bread flour. U.S.All-purpose Flour will produce poor results and should not be used with this unit. In the U.S.,it is important to use “Bread Flour” for tall even-textured loaves.

選一個書裏的方子
 American               Ingredients               Canadian
1-1/4 cups              water                        1-1/4 cups    
1 tbsp                    Sugar                         1 tbsp
1-1/4 tsp                 salt                           1-1/4 tsp
3-2/3 cups             *White flour              3-1/2 cups
1-1/4 tsp                 yeast                         1-1/4 tsp
*In U.S., use Bread Flour, In Canadian, use either Bread Flour or All-Purpose Flour.

注意到在其它材料同等的情況下，用美國麵粉就要多加一些，就是說加拿大的麵粉吸水量大於美國的，由此我想到前段有些筒子按毛毛媽的方子做麵包，說麵團會很稀，如按上麵方子的說法就要多加一點麵粉，因為毛毛媽在加拿大，用的一定是加拿大的麵粉。不知我琢磨的對不？拿上來貢大家分析參考。