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Nice.....That's pretty....
Used Japanese strong flour sent to me by @Sarina for the first time.....Strangely, it did not disappoint
Same, same.....
what's so strong about it @Giles?
Was going to ask a similar question but seriously; do you know what gluten percent classifies as strong flour for Japan?
No idea, cant read a bloody word....
BUT. It behaves almost identically to my KOKA Marriage's Manitoba Flour, which is 15% protein....
@Giles love the furikake topping!
Yeah, that adds a really interesting dimension to the finished article....
