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Discussion in 'Professional Pastry Chefs' started by izzabella1001, Jul 23, 2013.
Found a recipe that calls for bread flour, is there a difference ??
well, I try not to do it.
regular flour usually has less protein in it, while bread flour has more (I aim for 13% ish protein content), so I don't like the results structure wise, with regular flours.
if the recipe is not too critical, say pizza, then I would do it....as an exception rather.
not that it would not work, but its what results you are after...
Thank you .. It was for a cake.