Flour comparisons?
Hello, I've searched here but couldn't find an answer...where can one compare flour brands from different countries? Or at least different grain flours characteristics, (in relation to sourdough baking). In the UK where I live, flours from supermarkets (even good organic ones like Doves Farm) don't specify the protein percentage like American flours. It makes it harder to adapt recipes. And I know something like 'all purpose' for American flour doesn't really exist in the UK. I made that mistake once thinking it would be the same as plain flour and how wrong was I lol.
It would also be great to find out what a certain grain does compared to white bread flour. For example emmer or kamut - would the fermentation need to be longer, shorter? more water added, or less?