The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question of King Arthur's special patent flour

teketeke's picture
teketeke

Question of King Arthur's special patent flour

Hello everyone,

I have a question of this flour "  King Arthur Special Patent Flour " , which I found at local bakery supply wholesaler.

SPECIAL PATENT

12.7% Protein.50% AshMalted, Enriched

 This "short patent" is a classic spring wheat bread flour milled from the center of the wheat kernel resulting in high protein and low ash. A good fit for hand or machine production. Provides good tolerance and oven spring and is ideal for hearth breads, pan breads, and buns. Also works well for yeasted breakfast pastries.

 

I found this article about this flour below..

 

http://www.thefreshloaf.com/node/39784/patent-flour-versus-bread-flour

 

But I am wondering what is the difference when I make a sourdough loaf with this flour? 
 I often use King Arthur All Purpose flour and 0.93% of Bob's Red Mill's vital wheat gluten flour for my sourdough loaves.

 

I would appreciate for any thoughts..

Happy baking,

Akiko

 

 

 

 

 

 

Comments

ngankhoai's picture
ngankhoai

Hello Akiko, totally unrelated to your question, but I just got interested in yeast water and following your posts here on TFL. Many of your photos are broken so I dont understand a lot of the info, your blog is also set private. Is there any chance for me to visit your blog? Thank you!

teketeke's picture
teketeke

I set my website as private because I am going to publish a book.

I will let you know when I am done.

Have a great day,

Akiko