March 25, 2006 - 5:32am
flour
Has anyone tried making sourdough bread using a lower protein flour - I've accidentally bought the wrong sort of flour in France for breadmaking! A combination of not having specs with me and not having good french...
The flour I've bought is 10% protein and the flour I normally use is about 12 / 13 %. Any idea what will happen if I use it?
Andrew
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Yes, I have used it before. It will work. Your bread will have a finer crumb and a less chewy texture--more like a dinner roll would be. I don't mind it at all.
Can bread flour be substituted for AP flour when making sourdough bread and in the starter?
in my starter and sourdough bread. Depending of how much of each I have on hand. Sometimes I will mix half AP and half Bread flour.