关于做面包面粉的小资料

关于做面包面粉的小资料（摘自BLACK&DECKER面包机说明书）
 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.

选一个书里的方子
 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况下，用美国面粉就要多加一些，就是说加拿大的面粉吸水量大于美国的，由此我想到前段有些筒子按毛毛妈的方子做面包，说面团会很稀，如按上面方子的说法就要多加一点面粉，因为毛毛妈在加拿大，用的一定是加拿大的面粉。不知我琢磨的对不？拿上来贡大家分析参考。