Comments on: Flour 101

By: 1976 Lincoln Continental Mark IV

1976 Lincoln Continental Mark IV — Mon, 20 May 2013 13:03:16 +0000

Dude, that was a fine post. Lovin your blog like crazy

By: Olive-U Foccacia and Heart Shaped Fougasse | Lifeovereasy

Olive-U Foccacia and Heart Shaped Fougasse | Lifeovereasy — Thu, 16 Feb 2012 07:36:46 +0000

[...] 400 g flour [...]

By: Potato, Garlic, & Rosemary Pizza | DANE TIDWELL

Potato, Garlic, & Rosemary Pizza | DANE TIDWELL — Thu, 10 Feb 2011 17:51:36 +0000

[...] 312 grams flour [...]

By: Melinda

Melinda — Thu, 04 Dec 2008 17:13:34 +0000

Hello, Susan-
I just discovered this wonderful site. Thanks for it. I’d like to contribute something about judging the protein content of flour. I’m new to bread science, but not to bread-baking. Concerning estimating protein content, Daniel Leader’s book, BREAD ALONE (1993), tells us on page 43, concerning packaged all-purpose flours: “Be sure the analysis is for 4 oz. . . some brands give the [protein] analysis for only 2 px, so you must multiply that number times two to get the correct percentage”. Lately I’ve been using all-purpose flour distributed by Wheat Montana, which I get through a local buying club. The label gives the figure “4 gr.” for a serving size of 1.1 oz. [call it 1 oz.]. Thus, the figure for 4 oz. would be 16 grams. I think I have this right.
I thought this might be useful to someone. It would be easy to see the figure “4″ and assume that’s the protein content of the flour!
I hope to visit this site often!
-Melinda in the North Carolina mountains

By: Susan

Susan — Wed, 02 Jul 2008 05:15:12 +0000

Susan, I don’t know if this was a factor in your leaden pizza dough, but flours absorb water differently so when you switch flours be prepared to adjust the water to achieve the right dough consistency.