Hi PJ. Just last night I put 2 lbs. of KAF AP in my bread bucket and was planning on adding the remaining ABIF ingredients this morning. So it's perfect timing to try your version! I'm just curious about the amount of water and salt. That's obviously where you varied it, as theirs calls for 1.5 T kosher salt (and I assume you mean 1 T. table), and Jeff and Zoe specifically mention increasing the water from 3 cups to 3.25 if using KAF's high protein AP flour. So can you share what those slight variations cause in terms of the finished product compared to the original recipe? Thanks! Most all purpose flour has a gluten level of 10%, our King Arthur AP Flour has a gluten level of 11.7% , hence the increase in liquid for the higher gluten or protein level. Our testing found the 1 T. (tablespoon) of salt gave the flavor we were looking for in this recipe. Irene @ KAF Emilie, Jeff and Zoe measure their flour differently than we do here; theirs weighs more per cup. I've worked the recipe out to take into account flour weighing 4 1/4 ounces per cup; and the amount of water for 32 ounces of flour - at this time of the year - is perfect. (You'd use less water in the summer, when the atmosphere is more humid). Since I've never made the recipe using flour other than KA, I can't really comment on the difference between the KA version and a version using a lower-protein flour. All I can say is, the recipe here works with the ingredients/amounts as listed - as Irene commented above. Yours in good bread (however you arrive at it!) - PJH

• Reply