Ersatz Tipo 0 - AP 550 + Type 110?
An interesting mixed rye bread from Brotdoc calls for Tipo 0 flour (though 550 is also fine). I thought to simply blend in some Central Milling Type 110 with my regular KA AP, preferring a light touch with the additional bran v. using my WW (50:50 hard red winter: spring). Thoughts? %'s?