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It can but since there is a range of protein contents for each type there might not be a huge difference, depending upon which exact two flours you're comparing.
And, there's the other factor. My experience has been that bread making is too much work and seldom turns out as good as that which you can buy for not a lot of money from a good bakery. I've quit trying to make the stuff.
Were I to do it again, I'd seek out imported flour from Europe that is made from whet grown over there, as opposed to European flour made from the crap wheat we produce and ship across to pond to them.
Flour for pasta would come from Italy, no exceptions.
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We need not be gracious when our enemy dies. Civility is only afforded those who don't go to their grave trying to destroy us and ours. E. M. Burlingame
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