Author Topic: Flour preference?  (Read 1137 times)

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Offline UnConundrum

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Flour preference?
« on: August 15, 2009, 08:54:49 AM »
While I've been making pizzas for many years, I had been using KAAP until I participated in one of Pete's threads and switched to Sir Lancelot, and then on to Caputo.  There is a difference!  So, what about with focaccia.  Once again, been making them for years with all purpose flour, but they bake longer than a pizza.  Is there an advantage to a higher gluten flour?


 

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