Reading Peters Bread Baking Apprentice and notice the man says use Bread Flour. Then on page 29 he gets into gluten percentages. > 11.5% gluten = bread. < is AP
1. I am newer than new to all this bread stuff. Enjoying TFL as I read/learn.
2. Have the ingredients, tools etc to begin (sort of)
3. Decided to use KA flours to start.
4. King Arthur AP is approx 11.5 % gluten and KA Bread flour is approx 12.5%.
Q: for the formulas in the BBA, which King Arthur flour should I use.