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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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Backseat Driver Apr 2020 OP
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