Rosa Tarantini

July 22, 2017 at 1:05pm

Good afternoon, I was curious to know the reason why both all purpose flour and white whole wheat flour are used? Does it have to do with the protein percentage in each type of flour and the consistency of the bread? If I were to mix all purpose flour (11.7% protein) and white whole wheat flour (13% protein) in equal parts, what would be my protein percentage? Thank you
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