Sir Lancelot flour
Hi & thanks for reading my first post. I've been bread baking for about three years, mostly sourdough and rye, and have generally had good results. My wife, God bless 'er, surprised me today with a 50 pound bag of KA Sir Lancelot flour. Now, I've never used it before, sticking with KA all purpose, bread & wheat flour, and after reading up on it, fear it would have too high a gluten percentage for satisfactory sourdough. I could start cranking out bagels & pizza, but I'm hoping a few of you could share your thoughts or experiences about using this as bread flour. Thanks to all!