Flour: protein % differences INTERNATIONALLY?
Hi dear all, I am wondering the following (still newbie sourdough baker):
In my understanding the higher the protein content of a flour, the better the result. Now, I see lots of recipes that use, bread flour, or strong bread flour with 13% protein content, because the more protein the more gluten, right?
I live in Spain, you can not get "bread" flour, at least it is not called that.
There is a "strong flour" with 13%protein content (I suppose this is bread flour), no there is my organic whole wheat rye flour which has 7,4% and the whole wheat spelt flour with 13,2%.
But isn't spelt supposed to be low on gluten, at least this is what a friend told me who is gluten intolerant!?
Can anyone explain the whole protein/gluten to me or point me into the right direction? Can it be that different flours, although made from the same grain, differ in protein/gluten content. What is the science behind it?I suppose there are international differences in how flours are referred to....