graham wrote:

> "Brian Mailman" > wrote in message
> ...
>> 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%?

> Use it!

And the answer to the original question rather than something flip and
dismissive is.... ?

B/