I too sometimes find this happening. I started doing research and discovered a few things. According to Baking Illustrated, the protein content in flour differs. ..."lower-protein flours spread more..." "King Arthur 11.7% protein, Heckers/Ceresota 11.5-11.9% protein, Hodgson Mill 11.0% protein, Gold Medal and Pillsbury 10.5% protein." Therefore, if one would use King Arthur Unbleached All-Purpose Flour, this might deter some spreading.
post #16 of 17
5/29/11 at 1:55pm