I'm just someone who likes to bake, and have been using All Purpose flour with butter and ice water for my crusts, APF and shortening for my muffins, and APF and shortening with store bought yeast for my breads. In reading your posts, I see that choice of flour and the oil/shortening/butter used go far in determining the tone and texture of the results. Can someone point me to a book or FAQ, or make a little matrix on what sort of ingredients do what to the final results of common foods like bread, cakes, cookies, muffins, pies, etc.? I'd like to start experimenting with different flours available at the supermarket, and branching out from basic recipes.
Thanks, theresa