alzelt wrote:

>
> Brian Mailman wrote:
>> 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%?

> Wow! Just where is that flour located? You are describing an attribute
> of bread flour.

San Francisco... specifically, the Safeway at Church/Market.

House brand AP is 13%, Pillsbury Better for Bread is 14% and what I buy
is 16% (Stonebuhr).

B/