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Tue Apr 28, 2020, 12:04 AM

FYI Bread Bakers:

This chart at this link may be useful to PIN:

https://www.chefsteps.com/activities/how-to-make-any-flour-into-bread-flour?utm_source=newsletter&utm_medium=newsletter&utm_campaign=newsletter&utm_content=04-26%E2%80%9320

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Reply FYI Bread Bakers: (Original post)
Backseat Driver Apr 28 OP
Major Nikon Apr 28 #1

Response to Backseat Driver (Original post)

Tue Apr 28, 2020, 01:25 AM

1. You can also go the other way

Adding cornstarch to flour effectively lowers the protein content. I canít ever remember having vital wheat gluten on hand, but I always have cornstarch.

Thereís a pretty wide range of protein contents among A/P flour. KA has 11.7% while White Lily has 9%. So KA is almost in the range of bread flour and White Lily is in the range of pastry flour.

Personally I think youíre better off going with a higher protein A/P and adding a bit of cornstarch if you want something lighter for things like biscuits, especially if you mostly make yeast breads.

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