The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Converting all purpose flour to bread flour

abitsquirrely's picture
abitsquirrely

Converting all purpose flour to bread flour

Hello! I read that I can convert my all purpose flour to bread flour with the addition of VWG, but the amounts suggested vary from 1 TSP to 1 TB per cup of AP. I don't have freezer space for both flours. Any help here would be appreciated.

albacore's picture
albacore

Unless you experience constant tropical temperatures, I'm not sure why you need to keep your flour in a freezer. White flour will keep a long time at ambient.

Lance

abitsquirrely's picture
abitsquirrely

Thanks, somewhere along the line i was told to keep all flours in the freezer.

albacore's picture
albacore

If your AP is 11% protein, adding 1 tbs (9g) VWG per cup (120g) will raise it to 15.5% protein; quite top end, so 2 tspns might do the trick.

Please consider using a set of digital scales and working in grams for solids and liquids - your breads will be consistently better for it.

Lance

abitsquirrely's picture
abitsquirrely

Thank you for the detailed explanation! I do have a digital scale for exact measurements, and you answered my general question in cups and grams, so thanks!

Danni3ll3's picture
Danni3ll3
abitsquirrely's picture
abitsquirrely

Great! Thank you. I see that I still have a lot to learn.

Cliff's picture
Cliff

"Thanks, somewhere along the line i was told to keep all flours in the freezer."

 

Ummm sadly   advise on the internet is  often worth what  one paid for it.

You can make perfectly great bread with un-mofidfied AP flour  . I did it for years before I   was told by some one on the internet how wrong I was.

 

abitsquirrely's picture
abitsquirrely

I should have known to just make bread and enjoy it. So much advise out there.....I'm not a "professional bread baker" but my breads turn out pretty good anyway. Thanks for reminding me to ignore most of the internet.

abitsquirrely's picture
abitsquirrely

P.S. I still do learn a lot on Fresh Loaf and enjoy all the ideas I get for new things!