On Thu, 23 Apr 2020 10:54:26 -0600, U.S. Janet B. >
wrote:


>AP flour is fine maybe even best for most bread that you want to make.
>The high protein bread flour is for those artisanal loaves with crisp
>crust and meant to hold their own shape. The way your grandmother
>made bread.
>Janet US


I've 5 loaves on their final proofs. AP+WW+lots of old fashioned and
steel cut oats) and another 10lbs of dough in the fridge for
tomorrow's bake. Tomorrow is all white sourdough.

Lots of freezer space, obviously, for afterwards.

This is all Hecker's AP flour for the white. When I could not find any
flour at all in the local store, I looked online and discovered a
bakery supply on Long Island that delivered in 25lb bags. They screwed
up one item in the order (measuring pitcher) and when they re-shipped,
they sent the original order a second time and I was told to keep it.

Lordy- 50 lbs of Heckers. Um..the other part of the grain order was 5
lbs of rye. That itself was an over-reach. Now I have 10 lbs of rye in
the freezer.

I figure I have 6 weeks until the heat hits and I have to stop baking.