Billy wrote:
>
> http://www.sourdoughhome.com/huhialflourtest.html


Thanks for that good information and webpage. I see that the flour is
said to have a 10% protein content. _Baking Illustrated_ recommended
all purpose Gold Medal or all purpose Pilsbury, both with 10.5% protein
content. So your recommendation makes sense and is in keeping with my
recipe.


Without researching more about the commercial flours, it's possible that
they ARE milled with the Hungarian method. I'm interested in the
subject, but I'm not THAT interested. I'll learn more about milling
processes if it turns out that I need to know in order to get good
results on something I'm baking.


--Lia