I just made up a bucket of this dough from the recipe in the Artisan Bread in 5 min book. I didn't want to sprinkle and sweep six and a half cups, so I weighed the first cup and then multiplied - my cup was 5 oz, so I used 32.5 oz total - glad to see I wasn't far off. In the book, it is mentioned that KAF's All-Purpose Flour has a high protein content in the range of most flours labelled bread flour. Do you think this affects the bread much? Does KAF sell an alternative closer to 'regular' AP flour? Jo, our AP flour is 11.7%, bread flour 12.7%. Our Perfect Pastry Blend (a.k.a. Mellow Pastry Blend) is 10.3%, which puts it right in line with the range for Gold Medal and Pillsbury AP flours. PJH

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