Pete

January 6, 2024 at 8:09am

Great article.
Maybe you can help. I primarily bake sourdough bread and make pizza dough.

Looking around at options for 50 lb sacks of King Arthur flour.
I am looking at the Sir Lancelot high gluten flour at 14.2% protein or the special patent which is 12.7% I believe.

Considering my baking mix, would wither of these be in the sweet spot?

Much appreciated

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