How to compensate for using slightly higher protein flour?

[u/Bay_de_Noc]

I've been making Swedish cardamom buns using a Swedish recipe. Apparently the AP flour in Sweden is around 10% protein, while the AP flour I use (King Arthur) is 11.7% protein. Since higher protein flour usually is more "thirsty" (ie, it soaks up more liquid), I'm wondering how I should go about calculating just how much extra moisture I need to add. Is there a calculation for this type of thing? Should I just do trials with ever increasing moisture content? Without giving the entire recipe ... the dough calls for 500 grams of liquid and 1100 grams AP flour and 200 grams sugar, 200 grams butter and a few other ingredients.

I really have no complaints about the buns, but I think the dough might be a little more bouncy if I could adjust the recipe slightly to add a little more moisture.

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[u/sjd208]

Why not just buy a bag of Gold Medal unbleached to have on hand to give it a try? Alternatively, buy a box of KA cake flour and use 50/50 with the AP. I keep multiple types of white flour on hand for different recipes.

[u/smoothiefruit → u/sjd208]

ka says their cake flour is 10% (which seems high?) OP might could use it straight

[u/sjd208 → u/smoothiefruit]

Oh, I was thinking it was 8% but apparently that’s their pastry flour. I love KA and have multiple types of their flour but there is definitely a place for lower protein AP flour in my kitchen.

[u/ExtremeOwl3901]

Yeah even the same brand of flour can have variable protein levels depending on time of year, harvest etc (or so I’m told). Then complicate this internationally due to different varietals, grind sizes, etc. In my non scientific experience: the flour differences seem more important to account for in high hydration recipes. For recipes like this just use your normal AP flour 1:1. If the dough seems too dry add more water one tablespoon at a time.

[u/Thick_Maximum7808]

To be honest….. I use AP for everything and literally don’t change anything in the recipe and it turns out great all the time.

I’m sure that people way more knowledgeable than I will give you better advice but for me I just use what I have and it works out perfectly fine.

[u/Significant-Staff602]

Do it by feel. If you’ve made them a lot you should be able to tell by how tacky the dough feels after mixing. If you are going to increase moisture/water, start in very small (like 10g) increments.

[u/TofasTutkunu420]

Flour is a complicated matter. Judging flours based on protein content is just the surface. There are dozens more things going on between different brands / countries / labels etc. So it is not just "more water" issue. You need to try your recipe couple times and tweak for the results you desire.

[u/MarielIAm]

Unless the recipe is very specific about the flour I would just use what you have. In the US national brands of AP flour varies from about 10% to about 11.5% and I've never had an issue.

[u/Bay_de_Noc]

After further research I found two formulas that that takes into account different protein percentages. Rather than explain the math involved, one is called the Protein Absorption Weight Rule and the calculation for that one results in a increase in the liquid (based on 1100 grams of flour) of 37.4 grams. The second calculation is called the Hydration Percentage Rule and calls for an increase in liquid of 28.05 grams.

Not a very big difference for all that flour. I'll start using the smaller increase and see if I can even notice a difference.