In the SCS bread series, Jacob mentioned that there is a difference between the European flours and the American ones.
What is this difference? I think something with the gluten content. And what is the influence on hydratation-rate and timing.
In the SCS bread series, Jacob mentioned that there is a difference between the European flours and the American ones.
What is this difference? I think something with the gluten content. And what is the influence on hydratation-rate and timing.