Okay, let’s talk about the King Arthur All-Purpose Flour and its protein content. I’ve been baking a lot lately, and I wanted to see how different flours affect my bread.
I picked up a bag of King Arthur All-Purpose Flour because I’ve heard good things about it. The first thing I did was check the nutrition label. It says 3 grams of protein per serving, and a serving size is 1/4 cup or 30 grams.
Then, I calculated the protein percentage. I did this by dividing the grams of protein by the total grams per serving and then multiplying by 100. So, 3 grams of protein divided by 30 grams per serving, times 100, that’s 10% protein.
But, here’s the catch. Flour companies can mess with serving sizes. King Arthur’s website says their All-Purpose Flour is actually 11.7% protein. It seems like they’re using a different serving size on their website or they calculated it in another more accurate way. I dug a little deeper and found out that most bakers go by the percentage on the website, not the label.
So, I decided to use the 11.7% for my baking. I baked a couple of loaves of bread, using my usual recipe. One thing I noticed right away was that the dough felt stronger, more elastic. It was easier to handle and held its shape better during proofing.
- Mixing: The flour absorbed water nicely. The dough came together well.
- Kneading: This was the most noticeable part. The dough was super smooth and stretchy.
- Proofing: The dough rose beautifully. I got a nice, airy crumb.
- Baking: The bread baked up with a great oven spring. The crust was golden brown and crispy.
The final bread was amazing! It had a wonderful texture, a slightly chewy crumb, and a great flavor. I’m pretty sure the higher protein content made a big difference. It’s a good flour. I think I might stick with King Arthur for a while.
If you are struggling with your bread, maybe try giving this flour a shot. It might just be the thing you need. This flour is definitely a solid choice. I highly recommend it!
My Personal Takeaway
Always check the brand’s website for the most accurate information. And, yeah, flour really does make a difference in baking. So, that’s my flour adventure. It was a good learning experience, and I got some tasty bread out of it!
