The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

The Handbook

  • Pin It
mredwood's picture
mredwood

The Handbook

I Just finished reading most of the handbook and I think it's great. The subject of the bakers math always gets my eyes rolling. I think I may be getting it soon. What I really want to know and can't find it anywhere is how to figure out the % of protien from the amts given on the flour bag. I know the the bread flour I like has 5 grams of protein per 1/4 cup of flour. This by the way is Stoneburr unbleached white bread flour. Any of the other bread flours only have 4. How do I convert this # to a %? Every time I ask at Bob's redmill what their unbleached white is they always give me a different answer so I know the folks who work there do not know. They always tell me it's the highest  in the industry but the protein content is 4 per 1/2 cup. This would be a good topic for the handbook. I know you can make it simple. Thanks all.

Floydm's picture
Floydm

A very good suggestion.  Thanks for the feedback.

Judon's picture
Judon

I may have picked up this formula here!


Find under Nutrition Facts on the side of the bag the serving size and the Protein amount.


e. g.


Serving Size 1/4 cup (32g)


Protein 4g


divide the protein by the serving size and multiply by 100


4/32x100=12.5


12.5% protein


Thanks to whoever posted this originally,


Judy

mredwood's picture
mredwood

 Judy


So following that formula (my math is rusty) my stoneburr flour should haver 15.6% protein. Could that be right? I also remember reading somewhere once that if the protein content fell between ? and ? the manufacturer was allowed to declare the next higher number up.


Am I driving myself crazy? 


thanks , Mariah

Floydm's picture
Floydm

If you include some margin for rounding errors that sounds right.  Stone-Buhr's website says that their bread flour "has a protein content of at least 12 percent."  It is the hardest flour I bake with regularly.  I almost always add some AP flour to soften it up a bit.

LarAl's picture
LarAl

Wow, thanks for this ebook and for making a printable version available. I printed it to PDF and added chapters and will highlight and annotate it. I'm really glad you start off with measuring ingredients by weight and give hydration numbers. A true sign of serious breadmaking.