Author Topic: King Arthur Sir Lancelot flour  (Read 7655 times)

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Offline TONY

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Re: King Arthur Sir Lancelot flour
« Reply #20 on: August 04, 2005, 03:36:41 PM »
THANKS ROLANDROG!


Offline JimBob

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Re: King Arthur Sir Lancelot flour
« Reply #21 on: August 05, 2005, 02:15:22 PM »
At Penn Mac, we sell General Mills All Trump Flour. I would like to know if the flour we sell is comparable to the King Arthur Sir Lancelot Flour that is the topic of this post. I would recommend viewing the product specifications at this website. http://www.gmiflour.com/gmflour/Flour_SpecSheet/AllTrumpsUnbl%20Brom50121.doc
rose

I bought some of this and would like the know what the recommended hydration percentage is.  Does anyone know?
JimBob

Online Pete-zza

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Re: King Arthur Sir Lancelot flour
« Reply #22 on: August 05, 2005, 02:45:32 PM »
JimBob,

If you look here, http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/Primary%20sell%20sheet.pdf, you will see that the properties of the All Trumps high-gluten flour and the King Arthur Sir Lancelot high-gluten flour are quite similar. So, for the All Trumps I would use the same hydration percentage--around 63% plus or minus a couple percent.

Peter
EDIT (9/24/14): For the Wayback Machine version of the above inoperative KA link, see http://web.archive.org/web/20051027032834/http://www.kingarthurflour.com/stuff/contentmgr/files/4a1eb4311b0be08b2b590b39ac3f2c77/download/Primary%20sell%20sheet.pdf

Offline JimBob

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Re: King Arthur Sir Lancelot flour
« Reply #23 on: August 05, 2005, 08:56:49 PM »
Thanks for pointing me in the right direction.
JimBob


 

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