sr lancelot flour vs organic high gluten flour

heeschen

what is the difference between sir Lancelot flour and organic high gluten flour (other than price). I make a German bread using high gluten, but now I'm not sure which to purchase. Haven't made it in a long time!

badge posted by: heeschen on September 20, 2013 at 9:19 pm in Baking, yeast
tags: german bread
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reply by: KitchenBarbarian aka Zen on September 21, 2013 at 6:24 am
KitchenBarbarian aka Zen

Well it sort of depends on who makes the "organic high gluten" flour - we can't tell the protein content or other characteristics without knowing that.
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The Sir Lancelot is 14% protein, which is quite high and would make for a chewy bread, and should work just fine for that sort of recipe. (Sir Galahad is the bulk name for the KAF AP flour @11.7% protein, and the KAF Bread flour, @ 12.7%, is packaged in bulk as King Arthur Special Spring Patent Flour)

reply by: CmTigger on September 21, 2013 at 12:46 pm
CmTigger

If you are talking about the King Arthur organic high gluten flour, it looks like the only difference is .2% protein. (Sir Lancelot is 14.2% protein and the organic high gluten is 14%) I've only used the sir lancelot.