On 1/22/06, hutchndi > wrote:
>
> Bakers Chef "bread" flour at about 10% (sourdoughhome comparison) is even
> less likely for anyone to call bread flour by this definition, I dont even
> know what their AP protein percentage is.


The reason it works is because of the ascorbic acid and other stuff they
have added to the flour to make it handle better than a 10% protein flour
otherwise would.

I can't recommend their flour.... bread made from it is very deficient in
taste, which disappointed me because I'd been happy with it until I tried
side by side tests with other flours.

Mike