different brands ap flour-how mix?
I started baking artisan breads last December. To make surer of success, I've been buying KA flours. But I have other, older, but in the freezer, bags of ap flour, not 4g protein.
I'd like to use these other flours but I don't know the ratios of KA to others to use and still be successful. I am not throwing these other flours away. Actually about 8 lbs worth of 'other than KA' ap flours. Oh, please don't say to toss these seemingly perfectly good flours. I rarely, if ever, make cakes or other baked goods where lower gluten flours would be used. I bake da breads!
4 to 1, ? thanks