I have been using Stone-Buhr Bread flour for years and years to maintain my sourdough starter. Occasionally I would also bake with it. Recently I noticed that my sourdough starter peaks a lot faster than it used to and the consistency is not the same as it used to be - quite thin as a matter of fact. I also noticed the color of the bag has changed, it's more orangey than brown now... not that it should matter... but that made me look at the information panel and I was stunned to see 3g protein listed where it used to be 5g protein. What's going on? Anybody knows or noticed the difference? I tried to call them and email. No answer. I am perplexed. Why would they lower the protein to all-purpose levels and still call it bread flour? Made a loaf of bread, and sure enough it's a different flour now. Really disappointed. Very little flavor even after overnight in the fridge. Night and day difference to what it used to be. Any thoughts?
that 3g or 5g of protein is out of a serving size. do you know if the serving size has stayed the same while the protein changed? most common is serving size of 30g but I've see other serving sizes like 45 depending on the brand.
Yes, the serving size the same, ΒΌ cup, or 30g.