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Found out bread flour protein percentage varies by brand, my loaves finally make sense
Honestly, I was googling why my sourdough kept turning out dense and looked up the protein content on three different bags I've used this year. King Arthur was 12.7%, but the cheap store brand I grabbed back in March was only 10.5% and I never checked. That 2% difference explains why my crumb was always gummy when I used the cheap stuff. Has anyone else compared labels and found a huge gap between brands, or am I late to this?
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verac4010h ago
Did you also notice that the protein number on the bag does not tell the whole story? I went down this same rabbit hole last winter and found out that how strong the gluten is matters just as much as the percentage. Some brands list a high number but the flour still acts weak because of what wheat they blend in or how they mill it. That cheap bag at 10.5% was probably also bleached or older, which makes the dough fall apart even faster. So the label is a good starting point, but you still have to bake with it a few times to really know how it behaves.
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