Author Topic: Flour types for home oven  (Read 1755 times)

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Offline villosil

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Flour types for home oven
« on: November 06, 2008, 11:35:09 AM »
Hi guys,

I would like to know your experiences with home ovens (around ~500F - 250C) and which kind of flour is better. I've read many times that for high temperatures is better a lower protein flour, and the opposite for lower temperatures. Do you think that's correct? Or maybe it doesn't matter, and there's no relation with this two factors?