in one of the threads I realized that there are some people from Germany here. Maybe also from some other german speaking countries.
In most of the threads following flour is mentioned: King Arthur Sir Lancelot high-gluten flour
What do you use instead?
How much protein does King Arthur Sir Lancelot high-gluten flour has?
Is it possible to use a flour with following amount of proteins?
10,8g; 11,6g; 11,8g; 12,1g; 14,3g proteins per 100gram flour
Which would be the best and is it better to have more protein in the flour or less?