Here is a link to the King Arthur organic high gluten flour mentioned in a comment to my last post -- I had no idea this product even existed until yesterday. Perhaps I will have an opportunity to do a side-by-side comparison soon like I did with the Caputo Tipo 00 flour -- fun!
In the meantime, I need to get the protein content of my levain back up a few notches. It looks like it's right around 13% right now, two feedings with 14% should pull it back to 13.75%. Where would I be without spreadsheets!
No comments:
Post a Comment