June 29, 2022 - 6:42am
What to expect switching from 12.7% to 14% protein flour
Hello All
I have been using King Arthur Bread Flour (12.7%) for many years, but just discovered that my local restaurant store carries King Arthur Sir Lancelot (14%) at a price of $35 for 50 pounds.
What should I expect if I switch from 12.7 to 14 percent flour for yeast and sourdough bread?
Would I need to mix the 14% with 11.7% AP to get similar results?
Thanks
W