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DougL

DougL

13 hours ago, paulraphael said:

 

You just have to do it by feel. Once you figure it out, you can go by measurement if you always use the same flour ... at least if it's a consistent brand like KA.

 

If you switch from bread flour to AP you'll need to reduce the liquid quite a bit. The higher protein content of bread flour soaks up much more water. 

 

But it would be nice to know what I should be feeling. I guess it's just a matter of experimentation. Very good point about bread flour soaking up more water. That's exactly right that the extra gluten (which is a protein) has that property.

DougL

DougL

12 hours ago, paulraphael said:

 

You just have to do it by feel. Once you figure it out, you can go by measurement if you always use the same flour ... at least if it's a consistent brand like KA.

 

If you switch from bread flour to AP you'll need to reduce the liquid quite a bit. The higher protein content of bread flour soaks up much more water. 

 

Yes, but it would be nice to know what I should be feeling. I guess it's just a matter of experimentation. Very good point about bread flour soaking up more water. That's exactly right that the extra gluten (which is a protein) has that property.

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