Adapting modern recipes to use Colonial Daisy Flour

We get an emergency phone call, every now and then, from a home baker who wants to know “What has gone wrong? I have made this recipe a zillion times but it doesn’t work with Daisy Flour?”  We have learned to ask:  “Did you measure the flour in a cup or on a scale?” and nine times out of ten that is the solution to the problem.  To help prevent these panic attacks, we paste a label on every two-pound bag of Daisy Flour, cautioning the cook to use two extra tablespoons of flour for every one cup of flour called for in a modern cook book. 

Daisy Flour, you may know, was designed back in 1890 when cooks seldom used cookbooks. If you are fortunate enough to have handwritten recipes from the 19th or early 20th centuries, you can stop reading now !  Just follow grandma’s recipe the way it is written.  Because this flour is made from locally grown wheat, everybody made everything from this kind of flour if they bought it from a roller-style mill, not a grist mill.