I am interested in buying strong white flour to use for both the cultures (leaven starters) and doughs for sourdoughs. According to Jeffrey Hamelman ('Bread'), the flour I need has a protein content of somewhere between 11-12% and contains no additives (especially ascorbic acid/vitamin C).
I've looked at your website and confess that I'm confused about which flour meets the requirements.
Could you please help me identify the flour that meets these requirements?
For my white Mother I will always use the Organic white No 4s, as it has the tolerances I need and as it is Organic. There are no pesticide residues in it to retard the natural yeasts.
I will sometimes vary the flour for the main dough depending on the flavour and texture that I need to make, but it will always be Organic I use when possible.
Hope this helps.
Added by: clivemellum
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