Understanding the Science of Flour
Why one bag of bread flour behaves nothing like another, and how to adjust when you swap.
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What is inside
- Stone-ground versus roller-milled flour, and what each does to your water
- Gluten versus protein: what the percentage on the bag really tells you
- How much to change your water when you swap bread and all-purpose flour (about 5 to 8%)
- Hard and soft wheat, winter and spring wheat, in plain language
- Page 2: a flour styles chart with protein, water absorption, best uses, go-to brands and how to sub AP flour
Two pages, US Letter, landscape.
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