protein % question
Hello all, I'm new here so please forgive me if this one has been discussed. My question is, how much of a difference is there between very close % points? In other words, how radical is the difference between, say, 11% and 11.5%? Does it really matter if a flour is rated as 11.5% or 11.7%? That's not much at all, is it? It's not as radical as 9% to 12%. So as I learn about flours does it matter when I start seeing one at 11.5 and another at 11.7? All else being equal i.e., hard, red, winter, and as long as I'm happy with the 11% range, should I bother about a 2% difference?