I really love King Arthur bells. They used to be named Fat N Sassy. My absolute favorite bell variety to date. Love them! Kim Here is a link that might be useful: My Garden

Maxmom, it makes the cake velvety and tender, and it seems to last longer without going stale. I notice a definite difference in the quality of the texture when I use it vs. when I forget to use it. One thing I would caution is to sift it into your batter as it tends to clump and it's hard to get all the lumps out without over beating the batter. It's a bummer to have a big clump in your finished product but it's happened to me when I don't sift! Also a little bit of their espresso powder in my chocolate cake does wonders. Last night I made Guinness chocolate cupcakes with Baileys buttercream using King Arthur cocoa, flour, espresso powder and cake enhancer. :)

I found out when sharing the link with someone who had signed up for emails but apparently too recently to get this notice that you have to go through the email and it cannot be shared, so I'm glad you found it..

This is a few weeks after the Aldi brand flour recall. 17 people so far, 3 hospitalized. Many will never be reported as illness is often assumed to be something else. Takes a few days in the gut to multiply. I posted because it is best to be informed. Of the ill, the youngest was7 and the oldest in mid 80's. A high percentage were women in their 20's 30's. Probably the raw flour residue not cleaned from a cutting area. Then used to cut raw veg or fruit. Wet flour at room temp (contaminated) will multiply bacteria quickly. If someone does get sick at least the possibility is known. A misdiagnosis can be dangerous as an antibiotic can elevate rather than cure. Only a stool sample can detect this type of illness. Advances in the testing processes, even the past few years, is why we see more recalls than the past. We used call it a bug, or 24hour flu. Ride it out. Medical attention with extreme dehydration.