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mythrel_
I’m guessing the one on the right. Which one has higher protein content?
I am in Germany and often find myself trying to figure out what to use. I’ve been going with organic T550 wheat with 11-12% protein.
Dismal-Ant-4669
Whichever one has the higher protein (aka gluten) content. I assume that would be the bread flour but you should check the nutritional info on the back.
RemoteEasy4688
Bread flour! I’m guessing you’re in Canada, which would mean you probably also have access to Rogers flour. They do whole wheat bread flour as well. I use both of these brands depending on what is in stock.
EarlOfKaleb
So, you’re in Canada. In Canada, we have something called the “Wheat Board,” which regulates flour.
One upshot of this is that Canadian all-purpose flour has about the same protein content as American bread flour. Canadian bread flour only has 1-2% more protein than Canadian AP flour.
Which is to say, you don’t need bread flour in Canada. It won’t hurt, but it also won’t help, and it does cost extra.
Another result of the Wheat Board highly regulating flour is that there is VERY little difference between different brands of flour, so you really can, without fear, use whatever is cheapest.
All that being said, I personally have a strong preference for unbleached flour.
Affectionate_Art_954
If you love baking, you’ll end up using both and borrowing some from a neighbor.
IceDragonPlay
What does the recipe you are using ask for? Plain/All Purpose or Strong/Bread flour?
Appropriate_View8753
I prefer to use AP but I never buy RH flour because it’s always more expensive than generic.
Artistic-Traffic-112
Hi, personnally I would go with the bread flour it is likely to have a higher protein content and therefore IMO make a better butty!!
hyute
They both are nominally 13.3% protein, though the bread flour is bleached. My sister has been using both of those for sourdough with no complaints.
HeatherGarlic
Unbleached all-purpose! That bread flour is a bit stronger, but it’s bleached flour. Starters (like most living things) don’t react great to bleach.
Also, it’s Canadian flour. Our all-purpose is more than strong enough to bake bread with. I’ve used both and I prefer the unbleached AP for sourdough!
braindeadzombie
I use the best for bread, works fine. Bleached vs unbleached when using an established starter makes no meaningful difference. Try both, see which you like better. Try regular AP, see if you like that, it’s like half the price of unbleached. I only use unbleached for baguettes.
Tee1up
I use nothing but Homestyle White and it works every time.
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I’m guessing the one on the right. Which one has higher protein content?
I am in Germany and often find myself trying to figure out what to use. I’ve been going with organic T550 wheat with 11-12% protein.
Whichever one has the higher protein (aka gluten) content. I assume that would be the bread flour but you should check the nutritional info on the back.
Bread flour!
I’m guessing you’re in Canada, which would mean you probably also have access to Rogers flour. They do whole wheat bread flour as well. I use both of these brands depending on what is in stock.
So, you’re in Canada. In Canada, we have something called the “Wheat Board,” which regulates flour.
One upshot of this is that Canadian all-purpose flour has about the same protein content as American bread flour. Canadian bread flour only has 1-2% more protein than Canadian AP flour.
Which is to say, you don’t need bread flour in Canada. It won’t hurt, but it also won’t help, and it does cost extra.
Another result of the Wheat Board highly regulating flour is that there is VERY little difference between different brands of flour, so you really can, without fear, use whatever is cheapest.
All that being said, I personally have a strong preference for unbleached flour.
If you love baking, you’ll end up using both and borrowing some from a neighbor.
What does the recipe you are using ask for? Plain/All Purpose or Strong/Bread flour?
I prefer to use AP but I never buy RH flour because it’s always more expensive than generic.
Hi, personnally I would go with the bread flour it is likely to have a higher protein content and therefore IMO make a better butty!!
They both are nominally 13.3% protein, though the bread flour is bleached. My sister has been using both of those for sourdough with no complaints.
Unbleached all-purpose! That bread flour is a bit stronger, but it’s bleached flour. Starters (like most living things) don’t react great to bleach.
Also, it’s Canadian flour. Our all-purpose is more than strong enough to bake bread with. I’ve used both and I prefer the unbleached AP for sourdough!
I use the best for bread, works fine. Bleached vs unbleached when using an established starter makes no meaningful difference. Try both, see which you like better. Try regular AP, see if you like that, it’s like half the price of unbleached. I only use unbleached for baguettes.
I use nothing but Homestyle White and it works every time.