Flour comparisons?
Hello, I've searched here but couldn't find an answer...where can one compare flour brands from different countries? Or at least different grain flours characteristics, (in relation to sourdough baking). In the UK where I live, flours from supermarkets (even good organic ones like Doves Farm) don't specify the protein percentage like American flours. It makes it harder to adapt recipes. And I know something like 'all purpose' for American flour doesn't really exist in the UK. I made that mistake once thinking it would be the same as plain flour and how wrong was I lol.
It would also be great to find out what a certain grain does compared to white bread flour. For example emmer or kamut - would the fermentation need to be longer, shorter? more water added, or less?
Strange, so far any flour I've bought in the UK had protein %, together with other nutritional information. If I remember correctly, Doves Farm strong bread flour is 13% protein.
Regarding ancient grains, most of them have less protein, or weaker gluten at least, and require less water. Kamut is very high in protein though. They also tend to ferment a little quicker. But for both water and fermentation, just see how it goes. Add water little by little, if unsure, until it feels right. And don't ferment based on time, judge by how the dough looks and feels.
Something to remember, btw, is that american flour protein content is provided assuming 14% moisture, while European numbers are for completely dry flour.
I don't see this info on the packaging (including Doves farm) :-/
Thanks for letting me know re the ancient grains. I did notice that emmer absorbs less water whereas whole wheat a lot more.