April 30, 2020 - 1:56pm
Heygates Extra Patents
Good evening all, my first post here, I've already read loads of posts and gleaned much needed information.
My question tonight is, I have been given some Heygates Extra Patents flour which I believe sits around 12.5% in protein and may be too strong??
Can this be used for sourdough breads etc?
Any advice re this product gratefully received.
Cheers all
Frank
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I only use patent flour with 12.7% protein for all my artisan breads, baguettes and also great pizza dough.. The .2 difference between your flour and mine is not enough to worry about. Go for it, Happy Baking...
Thanks for that, put my mind at ease that I wont be wasting my time using it.
Cheers