Thread: Sourdough starter and bread making tutorial

Originally Posted by Kiwi Sapper

The gluten content of NZ flour is all over the place like a mad woman's droppings and trying to get information on the % content per 100 gramms is like trying to get rid of a Show Pony. I have been told that the gluten content per 100 grms of WHITE flour which produces well, is 14%

IF I AM TO BELIEVE what I have been told after many questions, Countdown High Grade Flour is 11%, standard 10.9% and Pams High Grade 9%.....Yes, I know but I can only ask .I suspect the Count Down figures to be more accurate than Pams as I was told that they had never been asked for their gluten content.
I just boost gluten content of the flour required in the recipe by adding gluten flour, (Countdown and New World)

Attachment 137784

. ie If the recipe calls for 1200 grms of flour and I am using Countdown HG which is 11% gluten per 100 grms, with a shortfall of 3 grms of gluten per 100 grms of flour, then I calculate 12 x 3 = 36 and reduce the flour by 36 grms and replace it with 36 grms of gluten flour.

Rough and ready but it works for me,,,,,,,,,,,,so any experts out there, don't bother telling me I'm all wrong.

I bought some before the lockdown because they only had standard flour, works a treat.