Pillsbury bread flour has a 4gFlourProtein content by type

King Arthur cake flour is a type of flour with about 7 percent of it's calories coming from fat.

A little bit goes a long way if you can get a hold of wheat gluten.We use it for sweet roll dough and the total weight is less than 1%.It's potent and you may only need a few grams in a normal amount of pizza or bread dough.

The altitude where you live and the humidity and barometric pressure will affect the difference more than the percentage difference.It's not going to push your bread over a cliff.

Thank you for posting that table.I just got in a supply of Antimo Caputo Americana pizza flour and had to research the percentage.Interesting.That's why the 72 hour crust had a nice chew.

There is no longer a "Better for Bread" flour, but for bread flour they show 3g in 30g, making it only 10%.It is only 11.66% if we assume rounding down from 3.5g to 4g on the label.

There is no longer a "Better for Bread" flour, but for bread flour they show 3g in 30g, making it only 10%.It is only 11.66% if we assume rounding down from 3.5g to 4g on the label.

If you want strong flour, get King Arthur bread flour.If you can find it, they will give it to you.

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