Every Tuesday I answer a question from a Good Food listener. You can email me a question, leave one on Facebook or add one in the comments section here. This week’s question comes all the way from Barbara in Duchess County, New York:
Evan, I listen to you every week on the good food podcast. What can you tell me about patent flour? I had a Irish soda bread that had it listed in the ingredients and the bread was wonderful. Is it really any different than regular? And have you ever worked with it yourself?