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GregWCIL

Posted 9/15/2020 00:28 (#8496260 - in reply to #8496232)
Subject: RE: Bread flour

West Central Illinois

What Clay said. Different grind, different protein content, different gluten formed and different flavors.
It's quite amazing the variations you can get from just water, flour and yeast.

Edited by GregWCIL 9/15/2020 00:28

Bread flour - GRAZEEM : 9/14/2020 10:40
- RE: Bread flour - teach84 : 9/14/2020 11:34
  - RE: Bread flour - 270 : 9/15/2020 00:01
- RE: Bread flour - roush9799 : 9/14/2020 12:34
- RE: Bread flour - gene_champ : 9/14/2020 15:48
- RE: Bread flour - monse : 9/14/2020 22:41
- RE: Bread flour - Clay SEIA : 9/14/2020 23:44
  - RE: Bread flour - GregWCIL : 9/15/2020 00:28
- RE: Bread flour - myrtlecreekfarm : 9/15/2020 00:20
  - RE: Bread flour - farmgirl : 9/15/2020 06:31
    - RE: Bread flour - myrtlecreekfarm : 9/15/2020 18:27
- RE: Bread flour - JohnW : 9/15/2020 01:38
- RE: Bread flour - SDMachPete : 9/16/2020 09:35
- RE: Bread flour - jwal10 : 9/16/2020 19:15
- RE: Bread flour - BigNorsk : 10/10/2020 11:00

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