July 4, 2009 - 9:32pm
"High gluten" and "high protein" flour
What do the terms "high gluten" and "high protein" mean when it comes to flour that is optimal for bread baking? Are they the same thing or should your flour have mostly one or the other?
What do the terms "high gluten" and "high protein" mean when it comes to flour that is optimal for bread baking? Are they the same thing or should your flour have mostly one or the other?