Hi Juliet, in order to increase the protein level of your flour (9.8%) up to the level of our Bread flour (12.7%), you would need to add about 5% VWG. For 1000g of flour that would be 1000 X .05 = 50g of VWG. This would bring your protein percentage up to 12.8%. Since VWG is a thirsty ingredient, you'll also need to adjust the hydration of the dough up a bit, in order to develop a soft, supple dough. Our Unbleached All-Purpose Flour (11.7%) also has a high enough protein percentage for most sourdough bread recipes, so if you wanted to shoot a bit lower, this would only require 3% VWG, or 1000 X .03= 30g VWG. This would bring the protein percentage of your flour up to 11.6%, which should still work fine in many recipes. Again, additional liquid will probably be necessary.

As to distributing our flours outside the US, this is not something we currently plan to do, but I can certainly pass along your suggestion!

• Reply