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I find the higher the protein content, the better for bread making. Look at the side panel on the flour bag.
If there is 4 grams of protein per 30 grams of flour, you need to multiply 4 by the number 100 and then divide by 30...30 is the serving size, sometimes it is different. (see example below). This flour has a protein content of 13.33%. I like 14-15%. Nobody likes to fail at bread making....get the correct flour to ensure success.
I can check out the farmer's markets too. I have a pizza dough recipe I love that calls for bread flour, and King Arthur is my go to, but I just can't find it anywhere for now. Fortunately I just make dough so I'm good for a bit.
That IS a good idea to add some VWG and I'll try that sometime.
My wife has finally run out of her normal pre-pandemic supply of bread flour and now I'm having trouble locating more for her. Any recent sightings in the NW Raleigh area from Glenwood to Creedmoor?
Costco in Apex had 50 lb bags of bread flour and 25 lb bags of all purpose as of yesterday. Most places I've been only have self rising. The 50 lb bag was around $12.50. Biggest challenge is getting it from store to car and car to house. You can freeze flour. Or share. . .
I ended up ordering high gluten flour for pizza dough from Baker's Supply. Best pizza dough I've ever made! Still haven't seen regular bread dough around.
King Arthur's All Purpose flour has a higher protein content than most brands of all-purpose flour, so if you can't find any bread flour, it might be worth a shot.
I was surprised to learn there is no Yeast available locally. The 3-pack of 0.25oz Fleischmann's is now over $20 on Amazon.
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