"Mike Avery" > wrote in message
news:mailman.8.1164123034.67839.rec.food.sourdough @mail.otherwhen.com...
> Mary Fisher wrote:
>> I'll try it once more, using my starter but I'd like to be put right on
>> what all purpose flour is first.
>>
> All-purpose flour is a blend of hard and soft wheats, yielding a flour
> that can, at least in theory, be used for all-purposes.

Thanks. We don't have that. I suppose I could mix my own but I think I'll
try using bread flour.

Not that the NYT recipe is any easier than my usual method if I think about
it!
>
>
> Overall, all-purpose flour is about 10% protein. Bread flours tend to be
> 12% and up, with lots of room on the "and up." However, one bread flour I
> looked at had 10% protein and still rose well... so, as with most
> generalities, there are exceptions.

We're not told the protein content - I've never felt the need to know though
:-) We just trust the maker to produce something fit for its purpose and it
always has been in my experience.

Thanks again for replying,

Mary