• Chais@sh.itjust.works
    link
    fedilink
    English
    arrow-up
    1
    ·
    edit-2
    1 year ago

    We’ve been considering using all purpose flour, but couldn’t get a nice rise when we last tried. Probably due to the lower protein content.
    I guess pizza flour is similar to Tipo 00? High protein, fine grind?
    What’s your hydration? We’re at 70%

    • hsinner@kbin.socialOP
      link
      fedilink
      arrow-up
      1
      ·
      1 year ago

      @Chais I’m at 66.3 assuming my math is right for the starter. Yeah it’s high protein and fine grind. I’ve used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.