Vermont
Flour cards
Tap a flour. The table is a sample, not a certificate.
Flour
| Name | Bread flour |
|---|---|
| Protein | 12.4% |
| Ash | 0.52 |
| Use | Long loaves |
A strong flour for a long ferment.
On a visit
- Bread flour is the strong one.
- Pastry flour stays soft.
- Whole wheat keeps the bran.
- None of these are a lab report.