The Baker's Hotline

September 7, 2014 at 9:57am

The bread flour will not have as much gluten developing potential as the Sir Lancelot, which means your dough will not be quite as strong and may not rise quite as much, but the recipe should still work fine. You may want to adjust the amount of liquid in the recipe because the Sir Lancelot flour will absorb more liquid than the bread flour will. You can reduce the liquid by up to 1 tablespoon per cup of bread flour substituted. Barb@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.