Purpose Soft White
19 July 2010
Purpose Soft White
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Question about using All Purpose Flour?
If I am milling my own flour, and a recipe called for AP flour, do I just mill 1/2 Hard White Wheat (high protein) and 1/2 Soft White Wheat (low protein) or is the ratio different??
Anyone who has experience in this I would be very appreciative for some advice, as I am still a novice on this subject.. 
Thanks in Advance!!
You'll have to know the percent of protein in each type of grain to achieve the ratio you're looking for, these are the protein percentages for each grind:
5-8%cake flour
8-10%pastry flour
10-11.5%all-purpose flour
11-13%bread flour
14% and uphigh-gluten flour
