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Old 12-15-2006, 01:26 PM   #11
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With different flours, different brands, different kinds of wheat going into the flour, climate, interior house humidity, outside humidity, etc. they may differ from recipe amounts, but it is nothing so large that can't be accounted for. And I think it would be hard to tell which way it would go--more liquid or less. I just go by feel and look of the dough. It shouldn't be sticky (for most bread recipes) and it shouldn't be too "tight".
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Old 12-15-2006, 02:34 PM   #12
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Candocook, YES. You know your Bread Making.
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Old 12-15-2006, 03:05 PM   #13
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Yes, different brands of the same flours can differ in protein content.

Yes, humidity/atmospheric conditions can effect the amount of water needed for a recipe.

However, those conditions are irrelevant, obscure the issue and don't address the original statement.

Bread flours are high protein flours
Cake flours are low protein flours
AP flour is a blend of high and low protein flours. As such, you would expect its protein content to be somewhere in between bread and cake flours.

Given identical conditions, the higher the protein content of a flour, the more water it can absorb.
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Old 12-15-2006, 04:38 PM   #14
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The beauty of bread making is in the simplicity of its ingredients: flour,salt,yeast, and water. Starting with the four most important fundamentals of bread dough...FLOUR.

The purity of bread springs from the ground up, the fertile ground from which wheat grows. Flour is the foundation of bread making. Despite what you have herad or read about it,the flour in the shelves of supermarkets can help you bake bread that is considerably better than the bread you'll find a few aisles.down.
YES...what matters in bread making is the protein content of the flour. More protein is not necessarily better. TO KEEP IT SIMPLE: remember that, in most cases the higher the protein, the more gluten it will produce. Gluten is the substance that enables bread to rise.

Different strains of wheat have different protein and starch contents; the higher the protein content of the flour, the more gluten- forming ability the flour has. To make good break....you must keep trying...it is possible and easy.

I prefer King Arthur Special Bread Flour for its constent quality, high protein content and lack of chemical additives but I have used Gold Medal and Pillsbury, with good results.
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Old 12-15-2006, 04:41 PM   #15
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Quote:
Originally Posted by Aria
...I prefer King Arthur Special Bread Flour for its constent quality, high protein content and lack of chemical additives but I have used Gold Medal and Pillsbury, with good results.

I don't recall seeing this flour. Is it a different product from their regular bread flour in the blue and white bags?
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Old 12-15-2006, 05:05 PM   #16
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See the King Arthur Catalog. Many products.
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Old 12-16-2006, 12:45 AM   #17
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Ive been obsessed with sourdough baking for a while now, and I guess that since I always use long ferment times, i dont notice any absorbtion rate difference. I do notice that I get better results with high gluten bread flour than with all purpose flour. If you are making yeast bread and want a higher rise, use high gluten.
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