I recently bought a bag of Beksul Korean all purpose wheat flour instead of the normal Gold medal all purpose flour. I made a batch of flour tortillas with the Korean flour, and the texture was completely off. The tortillas were stiff as a board, with absolutely no flexibility.
This is the 2nd time this has happened. The first time I thought I just messed up, but after 2 times, I think something busy be different with the flour. Any idea what the difference between the two flours might be?
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