Randomguy Posted August 4, 2014 Share #1 Posted August 4, 2014 ? Link to comment Share on other sites More sharing options...
JerrySTL ★ Posted August 4, 2014 Share #2 Posted August 4, 2014 One is made out of wheat and the other is made out of fish. 2 Link to comment Share on other sites More sharing options...
Former member Posted August 4, 2014 Share #3 Posted August 4, 2014 Bread flour has more gluten Link to comment Share on other sites More sharing options...
Chopped Liver Posted August 4, 2014 Share #4 Posted August 4, 2014 Bread flour has more gluten this...it is a harder flour with a higher protein content. I think bread flour is about 14% protein, but I'm too lazy to go verify that. Link to comment Share on other sites More sharing options...
Former member Posted August 4, 2014 Share #5 Posted August 4, 2014 this...it is a harder flour with a higher protein content. I think bread flour is about 14% protein, but I'm too lazy to go verify that.I'd bet RG could answer this question by searching on the webernets(unless Google is broken again). Link to comment Share on other sites More sharing options...
Nate Posted August 4, 2014 Share #6 Posted August 4, 2014 Bread flour is milled differently. When they say its a "harder flour" what they mean is that the size of the flour particles is larger. Pretzel flour, on the other hand, is a very fine high gluten flour Link to comment Share on other sites More sharing options...
Nate Posted August 4, 2014 Share #7 Posted August 4, 2014 this...it is a harder flour with a higher protein content. I think bread flour is about 14% protein, but I'm too lazy to go verify that. I think that protein content has more to do with how the processed the raw grain. A WW bread flour will have more protein than a white bread flour. if they enrich the flour, then all bets are off, they can do anything, but bread flours are a coarser flour than pastry flours Link to comment Share on other sites More sharing options...
Chopped Liver Posted August 4, 2014 Share #8 Posted August 4, 2014 I think that protein content has more to do with how the processed the raw grain. A WW bread flour will have more protein than a white bread flour. if they enrich the flour, then all bets are off, they can do anything, but bread flours are a coarser flour than pastry flours It's based on the type of wheat (ie, Red Wheat), the time of harvest, and how it's processed. Link to comment Share on other sites More sharing options...
Square Wheels Posted August 4, 2014 Share #9 Posted August 4, 2014 So far Jerry is the only one who is correct. Link to comment Share on other sites More sharing options...
Nate Posted August 4, 2014 Share #10 Posted August 4, 2014 So far Jerry is the only one who is correct. shit, what do you know about milling grain city boy? Link to comment Share on other sites More sharing options...
Kzoo Posted August 4, 2014 Share #11 Posted August 4, 2014 All I know is that several years ago I didn't have any bread flour when I went to make bread and I used the all purpose flour that we had. It turned out just fine and I have used all purpose flour ever since. Link to comment Share on other sites More sharing options...
Nate Posted August 4, 2014 Share #12 Posted August 4, 2014 yea, any flour with any yeast and some water and salt will make bread I usually use some whole wheat and all purposed mixed together to make my bread each week I do from time to time get some hard bread flour milled around here by Mennonites, and it does make a better bread but in the end, bread is a 7,000 year old recipe, so you don't need any fancy anything to make it Link to comment Share on other sites More sharing options...
jsharr ★ Posted August 4, 2014 Share #13 Posted August 4, 2014 I use all porpoise flour when I make pancakes. They flip themselves. 4 Link to comment Share on other sites More sharing options...
Chopped Liver Posted August 4, 2014 Share #14 Posted August 4, 2014 I use all porpoise flour when I make pancakes. They flip themselves. that sounds fishy. Link to comment Share on other sites More sharing options...
Nate Posted August 4, 2014 Share #15 Posted August 4, 2014 hey porpoises are MAMMALS Link to comment Share on other sites More sharing options...
Chopped Liver Posted August 4, 2014 Share #16 Posted August 4, 2014 hey porpoises are MAMMALS that sounds fishy too. Link to comment Share on other sites More sharing options...
JerrySTL ★ Posted August 4, 2014 Share #17 Posted August 4, 2014 hey porpoises are MAMMALS You're confusing porpoises with dolphins. Link to comment Share on other sites More sharing options...
TrentonMakes Posted August 4, 2014 Share #18 Posted August 4, 2014 I use all porpoise flour when I make pancakes. They flip themselves. ba dum bump. 1 Link to comment Share on other sites More sharing options...
Square Wheels Posted August 4, 2014 Share #19 Posted August 4, 2014 I use all porpoise flour when I make pancakes. They flip themselves. I wish my brain worked like this and I could just make up funny stuff. I think it's a gene I didn't inherit, but none of my parents are funny, so I don't think there was anything to inherit. 1 Link to comment Share on other sites More sharing options...
jsharr ★ Posted August 4, 2014 Share #20 Posted August 4, 2014 I wish my brain worked like this and I could just make up funny stuff. I think it's a gene I didn't inherit, but none of my parents are funny, so I don't think there was anything to inherit. Tell you what, if you see a thread, and you want to make a funny reply, just let me know and I will come up with one for you every now and then. Let's just keep this between us though, okay. There is a a reason they call this private messaging, right? ooops. Link to comment Share on other sites More sharing options...
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