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Bread flour
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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?

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