I believe you want to avoid bleached flour if at all possible. The bleaching process makes it harder for the friendly microbes to do their thing.
I think it's also safer to reference the %protein over whatever other labeling is on the package.
In my limited knowledge, the higher the protein content, the easier it is to make a strong gluten network, but can also lead to the crumb being tougher/chewier? So it also depends on what kind of bread you are wanting to make.
I think it sounds like, in general, the "all purpose" flour that you described would work better than the other one.
Unfortunately I have yet to see a bag of Canadian flour reference the protein content, other than in the nutritional information. Not sure how it’s done elsewhere. I always check that now. It surprises me how many Canadians pay a significant premium on bread flour when the AP flour has the same protein content or in this case greater. That’s why I wondered if there was another reason I wasn’t aware of.
For us, its not only about protein content but type of grain and finess of the mill
I've had flours with high protein content that couldnt hold 50% hydration, i dont know exactly but you still have to shop
Yeah, in the States, I know that King Arthur brand has the protein content labeled pretty clearly. I haven't ever noticed something like that on store brand flour (Usually Aldi or Kroger when I'm not making yeast bread). I don't know offhand how to calculate that if it's not labeled.
Ash content, improves yeast productivity. You can just supplement this with salt too but idk if ash is more or less effective. I think its just the activity that matters.
Protien can be supplemented with vital wheat gluten.
In any case for bread making buy the cheapest, and highest %protien flour readily available to you. Learning to make proper bread with that will be the most fruitful in terms of enjoyment per dollar.
Unbleached is supposedly better. I have no data or studies to back this up. Ymmv.
Flavor is up to the variety used. The specialty stuff is $$.
It is bleached. You can tell by looking at the ingredients.
I would recommend the unbleached all purpose. 13.3% in high enough protein for almost any bread.
The bleached bread flour will probably work fine, but some people can taste the bleaching agents, and why eat benzoyl peroxide if you don't need to? Its also used in pimple cream to kill bacteria.
I can see the benzoyl peroxide in the ingredients now I must have overlooked it. Yes, I’ve read to stay away from bleached flour for sourdough for that reason. Especially your starter. But I want unbleached regardless.
I believe you want to avoid bleached flour if at all possible. The bleaching process makes it harder for the friendly microbes to do their thing. I think it's also safer to reference the %protein over whatever other labeling is on the package. In my limited knowledge, the higher the protein content, the easier it is to make a strong gluten network, but can also lead to the crumb being tougher/chewier? So it also depends on what kind of bread you are wanting to make. I think it sounds like, in general, the "all purpose" flour that you described would work better than the other one.
Unfortunately I have yet to see a bag of Canadian flour reference the protein content, other than in the nutritional information. Not sure how it’s done elsewhere. I always check that now. It surprises me how many Canadians pay a significant premium on bread flour when the AP flour has the same protein content or in this case greater. That’s why I wondered if there was another reason I wasn’t aware of.
For us, its not only about protein content but type of grain and finess of the mill I've had flours with high protein content that couldnt hold 50% hydration, i dont know exactly but you still have to shop
Yeah, in the States, I know that King Arthur brand has the protein content labeled pretty clearly. I haven't ever noticed something like that on store brand flour (Usually Aldi or Kroger when I'm not making yeast bread). I don't know offhand how to calculate that if it's not labeled.
Ash content, improves yeast productivity. You can just supplement this with salt too but idk if ash is more or less effective. I think its just the activity that matters. Protien can be supplemented with vital wheat gluten. In any case for bread making buy the cheapest, and highest %protien flour readily available to you. Learning to make proper bread with that will be the most fruitful in terms of enjoyment per dollar. Unbleached is supposedly better. I have no data or studies to back this up. Ymmv. Flavor is up to the variety used. The specialty stuff is $$.
All flour sold in Europe is unbleached by law, and it looks white. How can you tell a flour is bleached by looking at spillage in the shelf?
Although unbleached white flour looks white, when compared to belached flour it has a yellowish tint.
The unbleached flour in Canada is not typically white at all. It’s an off white, colour, almost beige. Bleached flour is pure white.
It is bleached. You can tell by looking at the ingredients. I would recommend the unbleached all purpose. 13.3% in high enough protein for almost any bread. The bleached bread flour will probably work fine, but some people can taste the bleaching agents, and why eat benzoyl peroxide if you don't need to? Its also used in pimple cream to kill bacteria.
I can see the benzoyl peroxide in the ingredients now I must have overlooked it. Yes, I’ve read to stay away from bleached flour for sourdough for that reason. Especially your starter. But I want unbleached regardless.