On protein levels

Some recipes in some books call for a certain protein level of the flour e.g. 11.5%. The desired protein level can be achieved by mixing a low protein flour with a high protein flour according to the correct ratios.

It is noted that the protein level mentioned on the bag of flour may deviate somewhat from the actual protein level of the flour in the bag.

It is also noted that the protein merely is a crude proxy to the actual qualities of the flour. For example, some flours with very high protein levels may still not absorb a lot of water or provide strong gluten in the final dough.

Keywords: zuurdeeg, zuurdesem, sourdough, protein level