The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

protein percentage

asegal0000's picture

Compensating for different flour Protein Percentages

October 27, 2009 - 8:36pm -- asegal0000

Is there a formula for switching flours with different protein percentage?


For example, I was using KA flour, and needed to get a quick supply, so I went to Sams Club,

and their bread flour is only 10% (only rose to 1/2 of what it should have); what is the best way to

compensate for this (more yeast, how much? More Vital Wheat Gluten, how much?)


Thanks in advance!

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