Post by @breadloungeph

Not all flour is created equal 🌾🍞 The protein level of your flour affects how much gluten your dough can develop, which directly influences strength, structure, chew, and tenderness. Higher protein doesn’t automatically mean better flour. The key is choosing the right flour for the product you want to make. 👨‍🍳💛 #BreadLoungeWorkshop #BakingScience #Flour101 #BreadMaking #BakingTips