I called the local flour mill today to see what they had and what the cost is. I was looking for unbleached AP and Bread flour. To my surprise all their AP and bread flours are bleached. I asked if they had any unbleached flour and they told me about a product called "Power flour" and it has 13.6% protein. Is this flour OK for general bread baking? Or is there too much protein? I noticed that KA unbleached BF is 12.7%. Is this "Power flour" close enough for all my bread baking needs? I do have a two day bake every other week now for friends that are buying from me and I'm making several different breads during these bakes. I'm hoping I will be able to use this flour exclusively as it only costs $25.00 per 50# sack. The best price I've seen on island.
Aloha,
Royall
Royall,
Check out this link where Teresa's already done some of the experimenting for you.
-Mark
Thanks for the reply Mark. I don't make SD yet and wonder if there will be difficulties like what Teresa described making non SD bread. The bread I'm making right now is just about everything but SD. (with in reason that is!!) Royall
Susan of San Diego uses high-protein flour for her boules and gets excellent [url=http://www.thefreshloaf.com/blog/susan][u]results[/u][/url]. I believe she uses All Trumps, which is 14.2 percent protein.
Interesting difference between Susan's and Teresa's methods.
reversing some of the ways to get strong structured bread.
With a little time, you will get to know the flour.
Mini
Thanks Mini,
I think I'm going to go ahead and have a go at this flour. I'm a little apprehensive to buy 50# (not sold in smaller amounts)but if it works it will save me a lot of money!
Aloha,
Royall