May 6, 2013 - 5:05am
550 Flour - equivalent flours here in the States ?
Would I use a "bread flour" or a high gluten such as "Lancelot" by King Arthur ? I
am trying to do this (hard rolls) recipe which is supposedly the original East German one - when no good ingredients were available.
http://baeckersuepke.wordpress.com/2008/03/27/ddr-brotchen-rezept/ [1]
Thank you,
Anna