I see you call yourself Bostonpat.....would your mother by chance have used a recipe from the Fanny Farmer cook book? Also known as the Boston Cookbook? That's what my mother and grandmother used.... I have linked to the page about making bread. Scroll down the recipe I was thinking of is the one called "milk and water bread". It uses half milk and half water for the liquid, no sugar and 2 tablespoons of fat. Yes it calls for a yeast cake, but I use all forms of yeast interchangeably without altering the recipe at all.....and I know annie does the same. I'm not quite into the scientific reasons like grainlady is, but it works for me. However I don't proof bread by the clock, but by watching it and poking it. Also a well kneaded dough makes for a fine textured bread. I suspect you are hooked! And will soon be into whole grains and dried fruits and experimenting with add ins! Harmless hobby....but it is fattening!! Linda c

mboston - Yes, I get sores on my tongue, lips and inside my cheek. The sores on my lips look more like little red patches, never blister like. The tip of my tongue is always red and somewhat inflammed, so it makes eating very difficult and ice water is the only thing that comforts it. My doctor told me that iron deficiency anemia will inflame the tongue and because the tongue is somewhat swollen, it gets irritated from rubbing against the teeth. when this happens, the tip of my tongue will feel numb and then a few days later it will start burning. I too have stopped eating spicy foods, soft drink, wine and many of my favorite foods. It's been so frustrating. Magaritha - Mine began in May of 2009. I totally sympathize with the not being able to eat or speak when there is a flare up. This has really been a tough thing to deal with and has impacted my life. In June of this year I had a hysterectomy, so at least I won't be dealing with huge amounts of blood loss every month. That also may be why I am starting to notice a difference. My ferritin level is at 3. I just had another blood work up yesterday, so fingers crossed I see an improvement. I take chelated iron which is better absorbed. I just decreased my dosage to 125 mg because it was causing significant intestinal issues. I live in SF bay area and just recently found out that there is a Burning Mouth specialty at UCSF. I'm glad someone is starting to take notice of this disease. I sure hope we all feel better! Big hugs!

The great thing about all purpose flour is that you can use it for all purposes. There are a few different kinds of wheat that are our main supply. Other forms are usually given a separate name, such as einkorn, spelt, emmer, farro (which can actually be three different ones, but is usually used for the one with the biggest berry). For the full explanation of the wheat varieties, search on Grainlady and read her posts. Basically, however, there are some that have 12-14% protein, from which gluten is developed, 8-10%, and 6%-ish. AP flour is a blend of high and low protein flours to make one that's around 10.5%, with some variation by company. KA AP is higher in protein than most other APs and very appropriate for many breads, but not so great for cake. Some bread flour is very high protein, and most is a percent or two more than the AP from the same company. Cake flour is usually about 8% protein and pastry flour is 6%. You don't want to develop gluten for cakes and pastries! That's why you're warned not to overbeat them. You can't tell the protein content based on the nutrition label. It gets lost in the rounding error. KA and some others label their bags with the actual protein content. So, the point of bread flour is that the higher protein content develops more gluten, making for a stronger rise. That's not necessarily a higher rise. For that, they often put malted barley in the flour, more often AP, because it's already a blend, as well as enriched (vitamins and minerals) if it's bleached. The stronger gluten will show in the crumb structure and texture. Bread is whatever you want it to be. If you're making bread you like with the flour you have, then it's good! If someone else prefers another, that's good too. Some people prefer a stronger cake from AP, some like a flyaway light cake crumb from cake flour. Some people mix their own to get it just right. Unless you're in a competition with a particular standard sheet that it's being judged to, none of this matters so long as you and those you're feeding like what you're making, so don't let it get to you.

Where else is this flooring in your home? If the bedroom is the only place you suffer? It could be something else. and not the floor or the walls. Is this a one bedroom home? An apartment? Is the bedroom is the only place you have the symptoms.? It may come down to new paint on the walls, and a new HARD floor, no carpeting at all. If burning throat and eyes don't happen in your kitchen or living room............it's that or your bedding. It could also be you soaked too much water into carpeting and pad..........and have unwittingly grown some mold below. Shampoos in August are not the best - too warm and humid.