I have been reading with interest all the chat and wonder about the various flours.
I am in Canada and have been using locally grown organic flours.
I am lucky enough to have a good selection from a local miller and have been using a blend of white and WW hard flours for some great bread. Unfortunately the flour I use and many others i play with do not list protein content on the bag. I notice many use an all purpose flour for baggeutte.
How do you guys tell one from the other in terms of protein or gluten as you choose a certain flour for a certain bread? My winter goal is a great baggeutte and croissant and know I have to use different flours.
My thinking is the more processing and perhaps finer sifting removes more of the germ and bran and then the higher relative protien but most flours don;t list the protein as the KA flours do.
My local miller has a stone mill and can not seem to have a truly white flour - whch is fine with me.
How do other non-bleached organic flours get so white? There is not much white in a wheat berry.
Thanks, I love this site.