Found out bread flour protein varies way more than the bag lets on

I was reading the King Arthur baking blog a couple weeks ago and learned that protein content in bread flour can swing by a full percentage point or more from bag to bag, even in the same brand. I always assumed 12.7% on the label meant it was locked in, but apparently it's an average and the wheat harvest changes things. I bake out of my house in Boise and my go-to sandwich loaf came out flat twice this month before I checked the lot number and saw it was a different mill date. Anyone else keep notes on lot numbers, or am I overthinking this?

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claire3787d ago

Checking lot numbers now like a flour detective, huh?

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