|By Godley (Godley) on Wednesday, October 10, 2001 - 11:43 pm: Edit|
What is the difference in the keynote flours? I have always used keynote 39 for bread. Recently I was sent some keynote 45 by mistake. Then I saw keynote 80. What do the numbers mean? Protein? Starch? Or ??? Which is harder/softer?