December 6, 2009 - 11:33am
Artisan flour
I recently bought 50 lbs of artisan flour (specs below). Since few bread recipes specifically call for artisan flour, is there a "rule of thumb" I can use for when to substitute artisan flour for AP (or other) flours? I know I'll use it for crispy crusted french baguettes, but when else should I routinely use it?
Thanks,
Sourdough Greg (and thinking of changing to "RyeGuy" since ryes, pumpernickels, etc, are really more my primary addiction, although I do love sourdoughs)