Help! Mixed up flour!
I have Lock 'n Lock canisters that I keep my flours in. I have (currently) three types of flour in them - White Lily AP, a local Southern style AP flour that is about 9.2% protein, and bread flour @11.6% protein (Costco bread flour). All three were labeled with labels that (I thought) were glued on securely.
I found 2 of the labels on the floor and I can't remember which flour is which! The WL AP is OK, it is still labeled (and I guess I'll be TAPING that label on with clear packing tape) but in the meantime I have about 5 lbs of 9.2% AP flour in one canister and about the same amount of bread flour in the other, and no way to tell which is which.
I know that there should be a difference in absorption, but I'm not sure how much flour I need with how much water and what to look for there. I suppose I could try to make an entire recipe and see what happens but it seems like a waste of a pound or more of flour to do that.
I guess my only other option is to mix them and just use the mixed up flour like a general purpose AP flour (like a GM or Pillsbury AP). Although about the only thing I would normally use that sort of thing for is pie crust - could take me QUITE AWHILE to get through 8 or 10 lbs of mixed-up flour that way, LOL!
Any suggestions for how to sort this out, or is it a lost cause?