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What is the difference between bread flour and all-porpoise flour?


Randomguy

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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

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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

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 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.

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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

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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.

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