|
Registered
Join Date: Mar 2003
Location: Charlottesville Va
Posts: 5,952
|
Quote:
Originally Posted by 911_Dude
The difference is the gluten content.
|
Not directly, but sorta. Higher protein in the flour leads to higher gluten development when you knead.
https://www.kingarthurbaking.com/blog/2022/09/22/does-bread-flour-really-make-a-difference-in-your-bread-the-answer-is-yes
__________________
Greg Lepore
85 Targa
05 Ducati 749s (wrecked, stupidly)
2000 K1200rs (gone, due to above)
05 ST3s (unfinished business)
|