I have a 14.5% wheat flour and 10% all-purpose flour. How do I combine these to make a 12.5 percent flour? I am trying to make tangzhong milk bread if that helps.
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If you are making bread protein is a good thing, why would you want to reduce it? Also, you have wheat flour and all-purpose, which does the recipe call for? – GdD Apr 28 '20 at 7:08
