[David Williams]

I was about to ask the same thing! It really should mention what flour is used.

[David Williams]

Thank you 🙂 appreciated

[David Williams]

Brand doesn’t matter as bread flour is always high protein and all purpose is easily up to 11.6% I know because I make bread a lot as well as cakes. I’d love to know what flour is saying such low protein %

But just for an example here’s a screenshot of normal no brand all purpose and its protein %

[David Williams]

All purpose 🙂

[David Williams]

Hi

Video shows going in oven on a shelf only and out on a rack only. I just made it and I noticed a few mistakes related to the recipe vs the video one being “the ribbon stage” that means you get it to a silky consistency and then add flour but flour was added before that.

I won’t go on but definitely needs revising especially for beginners. I live in Japan so I know how to make it but I thought it would be interesting to see how non Japanese people do it.

[David Williams]

Thank you. I just think it’s a question that will come up many times. I did a google search and found it should be 11.6 % protein but it’s better to hear it from the expert you know. Also would it be a good idea to include links to the equipment the experts use?

Thank you again