42 minutes ago, JoNorvelleWalker said:Thanks, Chris! Do you know if the Organic AP is equivalent? I'd also love to know which of their flours King Arthur thinks is closest to T55. The ash in the AP seems far too low from what I see.
I take it back, actually their website is quite clear:
QuoteSIR GALAHAD
11.7% Protein • .50% Ash • Malted, Enriched
This is the flour of choice for artisan breads and yeasted pastries. Equivalent to a French Type 55 (milled from premium hard winter wheat), it can best be described as an all-purpose or low-protein bread flour, making it very versatile in a bakery. It yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.
50lb. #12050
So, if you are OK with only .50% ash, they think this is the closest. If you really want to get up near .55% ash, they offer:
QuoteORGANIC SELECT ARTISAN
11.7% Protein • .55% Ash • Malted
An organic equivalent to a French Type 55 with slightly more ash (milled from premium hard winter wheat) can best be described as an all-purpose or low-protein bread flour making it very versatile in bakery. Yields a dough that handles easily and has great fermentation tolerance. Ideal for artisan breads, laminated dough, and Neapolitan pizza as well as cookies, scones, and quick breads.
50 lb. #23050
