On 2006-01-22, hutchndi > wrote:
> Kenneth, first my apologies about the link, had something to do with my
> navigation to the intended page I guess. After revisiting it, I pulled
> this url:
> http://www.kingarthurflour.com/flour/home.php if this link works, it should
> show a difference of opinion between what defines bread flour, and hence my
> confusion.
>
> Also, I am presently reading Daniel Wing, and his definition of bread flour
> is two fold, one for French and another for American flours French being
> about 11.5 and American being nearly 14 (% protein).
[...]

I think he must be talking about the protein content of the whole
wheat berry (or whole wheat flour)? I don't think white flour
generally gets close to 14%, unless it's been fortified with extra
gluten. (I think commercial bakers can get "high gluten" flour which
might be close to 14%, but I've never seen such a thing on grocery
store shelves.) Whole hard American red wheat can be 14-15% protein
total, though a lot of this protein is not gluten-forming. This is
why whole wheat flour usually has higher protein content, but does not
have stronger gluten.

It is true in my experience that KA AP flour is quite high in protein,
and makes good bread all on its own. I don't particularly like it for
cakes and such.

--
Randall