Flour: all-purpose alternative/replacement

This recipe looks amazing! Would you recommend using strong white bread flour of protein of 13% instead of the all-purpose (plain flour in the UK I guess is the same). I know that all-purpose is a lower % protein.

yalsamarrai
  • 689 views
  • 1 Comment
Sourdough Miche
Recipe question for: Sourdough Miche

1 Comment

Maurizio L.
Maurizio L. December 16, 2020
Thank you! It really depends on the flour. I'd probably give it a try first with the stronger flour, and then use all-purpose once you get the hang of the dough. Or what I'd most likely do, is a blend, 50/50 bread flour and all purpose. Let me know how it goes!
 
Recommended by Food52

Popular on Food52