AgTalk Home
AgTalk Home
Search Forums | Classifieds (28) | Skins | Language
You are logged in as a guest. ( logon | register )

Bread flour
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
GRAZEEM
Posted 9/14/2020 10:40 (#8494983)
Subject: Bread flour


I started a sour dough mix, about two years ago. Then I carried it across the country, in our camper, and sat it out so it would get yeast from all over the country. We are very happy the results, but I have a question about bread flour.

I was using "King Arthur," but when the shut down happened I wasn't able to get it. I found a fifty pound bag of "Sir Lancelot," on the internet. They are made by the same company, the difference is that King Arthur is 12% protein while the Sir Lancelot was 14% (standard all purpose flour is 9% protein.)

I read that some expert that spent a lot of time testing, found "Gold Medal" bread flour superior to the King Arthur.

My question is:

Do you have a favorite and why?

Thanks
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)