Central Milling High Mountain Flour (Hi-Protein)
I bought a 50-pound bag of Central Milling's Organic High Mountain Hi-Protein flour (blend of hard red spring wheat, 13%), thinking it would produce the same wonderful bagels that I was getting with King Arthur Bread Flour.
At first go, I was pretty disappointed by the lack of flavor and bounce of the bagels I made with the flour. I've made less finicky yeast breads (such as pretzels), and the flour was fine for that. I did buy the flour, however, with the primary purpose of making bagels. Now I have a large bag of flour that I'm afraid will either go bad or will not be used for its original purpose.
Maybe I'm doing something wrong. The protein percentage is roughly the same as King Arthur's. Why is it giving me such drastically different results?
Is there a way I can salvage this flour for my purposes? Might blending it with another flour help?
If not, I'm happy to give away 30-plus pounds of this flour to anyone living in the Los Angeles area!