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1d (edited) • 💬 General Discussion
Various flours and protein content
What is the difference baking with 12 % to 12.5 % protein content versus 14 % high gluten flour. What is the pros and cons? How to utilize it? Any changes made from regular flour to high gluten flour. How do you find working with regular versus high gluten flour? Is it more challenging or difficult? I am interested to use this flour as I have no experience at all. It's all new to me and want to experiment. I love to explore and be creative as usual. I am always thinking outside the box.
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Various flours and protein content
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