cynupstateny
Well-known member
used what I had- King Arthur. The dough was extremely hard to work with. Used the same recipe I always use. How come? ?
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Made pierogi yesterday. I didn't have any Gold Medal flour (which I always use for this) so I
- Thread starter cynupstateny
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melissa-dallas
Well-known member
King Arthur has a protein content of 11.7 - Gold Medal 10.55
Higher protein develops more gluten & makes it harder to roll and makes it "snap back" more.
Higher protein develops more gluten & makes it harder to roll and makes it "snap back" more.
melissa-dallas
Well-known member
Meant gold medal is 10.5
michael-in-phoenix
Well-known member
I had a similar experience with TJ's unbleached AP flour. I don't know what...
...the protein content is compared to Gold Medal (my usual), but last night's House Bread was some of the best in recent memory. Rose very well; crust was perfect and the inside was very tender. So good!
I tend to get the same results with Gold Medal Better For Bread flour and King Arthur's unbleached AP flour -both higher in protein than Gold Medal unbleached AP.
Maybe TJ's uses a higher protein flour for their private label program.
Michael
...the protein content is compared to Gold Medal (my usual), but last night's House Bread was some of the best in recent memory. Rose very well; crust was perfect and the inside was very tender. So good!
I tend to get the same results with Gold Medal Better For Bread flour and King Arthur's unbleached AP flour -both higher in protein than Gold Medal unbleached AP.
Maybe TJ's uses a higher protein flour for their private label program.
Michael
cynupstateny
Well-known member
Thanks, Melissa. I'll only use the GM for pierogi from now on!