I want to make soft dinner rolls and would like to substitute the chefs flour for bread flour.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
All manner of specs are available at caputoflour.com.
QueenSashy is a trusted home cook.
The specs are on their webpage. But I remember the SeriousEats article, which stated that the flours have the same protein content (12.5%), and that the difference is in the blend of wheats that go into the flour. Apparently it is a closely guarded secret. http://slice.seriouseats...
A Father's Day lesson simmered real slow.
My Dad's Turmeric Risotto
The Easiest Tomato Sauce
3-Ingredient Hot Fudge Sundae
Your New Favorite Egg Salads
Grow an Entire Pizza