March 25, 2006 - 5:32am
flour
Has anyone tried making sourdough bread using a lower protein flour - I've accidentally bought the wrong sort of flour in France for breadmaking! A combination of not having specs with me and not having good french...
The flour I've bought is 10% protein and the flour I normally use is about 12 / 13 %. Any idea what will happen if I use it?
Andrew