• Chais
      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
        2
        ·
        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.