how to use S-G H-E A-P flour?
Hello, I've got a bag of this stone-ground high-extraction (~80-85%) all-purpose wheat flour bought mostly for SD baking.
I was wondering, however, if this high-extraction flour could be used for quick doughs leavened/fermented only with commercial yeast? I've used regular all-purpose white flour for quick stuffed breads leavened with yeast (mix at 65% hydration, knead, ferment for 1-1/2 hr, shape, final proof for 1/2 hr, bake) with good results.
Would S-G H-E A-P flour work in this kind of yeasted doughs, or high extraction wheat and commercial yeast aren't a good match?
Thank you and Best Wishes,