December 15, 2018 - 8:17am
Converting all purpose flour to bread flour
Hello! I read that I can convert my all purpose flour to bread flour with the addition of VWG, but the amounts suggested vary from 1 TSP to 1 TB per cup of AP. I don't have freezer space for both flours. Any help here would be appreciated.
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Unless you experience constant tropical temperatures, I'm not sure why you need to keep your flour in a freezer. White flour will keep a long time at ambient.
Lance
Thanks, somewhere along the line i was told to keep all flours in the freezer.
If your AP is 11% protein, adding 1 tbs (9g) VWG per cup (120g) will raise it to 15.5% protein; quite top end, so 2 tspns might do the trick.
Please consider using a set of digital scales and working in grams for solids and liquids - your breads will be consistently better for it.
Lance
Thank you for the detailed explanation! I do have a digital scale for exact measurements, and you answered my general question in cups and grams, so thanks!
http://flourmath.bradfordrobertson.com/
Great! Thank you. I see that I still have a lot to learn.
"Thanks, somewhere along the line i was told to keep all flours in the freezer."
Ummm sadly advise on the internet is often worth what one paid for it.
You can make perfectly great bread with un-mofidfied AP flour . I did it for years before I was told by some one on the internet how wrong I was.
I should have known to just make bread and enjoy it. So much advise out there.....I'm not a "professional bread baker" but my breads turn out pretty good anyway. Thanks for reminding me to ignore most of the internet.
P.S. I still do learn a lot on Fresh Loaf and enjoy all the ideas I get for new things!