graham wrote:

> "Brian Mailman" > wrote in message
> ...
> graham wrote:
>
>> Poil?ne uses a softer wheat flour than we would normally use
>
> Could you put in a measure of cornstarch (cornflour to
> Anglo-Anglophones) to "soften" it? If you mean less gluten?

>
> No. Just use AP flour with a protein content of around 11%.
> Graham

And if the AP flour available is 13%?

B/