Alright, let’s talk about this Sir Lancelot high gluten flour. I ain’t no fancy baker, mind you, just a regular person who likes to make some good bread now and then.
What is this Sir Lancelot Flour Anyway?
Well, from what I gather, this here flour is strong stuff. They call it “high gluten,” which I guess means it’s got a lot of that stretchy stuff in it. Makes your bread chewy, you know? Not like that soft, fluffy stuff you buy in the store. This is the real deal, for folks who like a good, hearty bite.
- It’s made from hard red spring wheat. Sounds fancy, but I reckon it just means it’s tough wheat, good for bread.
- They say it’s got around 14% protein. More protein, more chew, that’s what I hear.
- People use it for all sorts of things, like pizza crust, bagels, and them fancy artisan breads.
When to Use It, When Not To
Now, you can’t just use this flour for everything. It ain’t for cakes or cookies, no sir. It’ll make ’em tough as shoe leather. This flour is for when you want something with some bite to it. You know, something that fills you up.
Think about it like this: If you want a fluffy pillow, you use soft feathers. If you want a sturdy fence post, you use strong wood. This Sir Lancelot flour is the strong wood of the baking world. Good for hearty breads, not so good for delicate treats.
My Experience with It
I ain’t used a ton of different flours in my life, but I gotta say, this Sir Lancelot stuff does make a difference. I made some pizza dough with it the other day, and it was the best crust I ever made. Chewy, but not tough, you know? Just right. And I tried it in some bagels too, and they came out nice and dense, just like they should be.
I ain’t no expert, but I reckon the secret is to not overdo it with this flour. Some folks say you can mix it with regular flour, like half and half, to get a good balance. I ain’t tried that yet, but it sounds like a good idea. Maybe I’ll give it a go next time.
What Others are Saying
I was reading up on this flour online, and seems like a lot of people like it. Especially them folks who make them fancy sourdough breads. They say it gives the bread a good rise and a nice chewy texture. Some folks even say it’s the best flour for pizza dough. And some of them professional bakers use it, so it must be good, right?
Where to Get It
I got mine at the store, but I heard you can order it online too. It’s a bit more expensive than the regular flour, but I reckon it’s worth it if you want to make some good bread. A little goes a long way, you know?
Final Thoughts
So, there you have it. My two cents on this Sir Lancelot high gluten flour. It ain’t for everything, but if you want to make some good, chewy bread or pizza crust, it’s the way to go. Just remember, it’s strong stuff, so use it wisely. And don’t be afraid to experiment a little. That’s the fun of baking, ain’t it?
One More Thing
And if you’re like me and you don’t have one of them fancy mixers, don’t you worry. You can still use this flour. Just gotta knead it a bit longer, that’s all. Put some elbow grease into it, and it’ll turn out just fine. Good bread takes time and effort, you know? It ain’t no different with this here flour.
Tags: [Sir Lancelot Flour, High Gluten Flour, Baking, Bread Flour, Pizza Dough, Bagels, Artisan Bread, Hard Red Spring Wheat]
