I agree that 1% isn’t much if a difference and the article lacked more observations. There should have been more repeat comparison bakes with more information added in regards to which side of the oven yielded the corespondent result. Were. Both loaves cooked separately, or in the same oven. Were they cooked at the same time but in different ovens. If in different ovens, why not swap the loaves to see if the results of crust color changes due to the oven thermostat variances of accuracy. I would also like to note that even with 1% of protein difference, a baker should also offset the amount of water accordingly to yield the similar crumb. But 1% just doesn’t seam like much to pay attention to. But mercy, my grocery store charges $2.00 (usd) more for the 1 percent more protein of the King Arthur brand. It’s Robbery.

I do feel she has a good point that we should pay attention to what kind of flour the recipe called for. But when it comes to AP vs Bread… 1% is negligible compared to using something like Rye Flour, Whole Wheat; there are so many variants for bakers to assume they will get similar results when they won’t.

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