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Message: [QUOTE="Norcalbaker59, post: 44448, member: 2340"] Maida Heatter was unusual for her generation in that she did not use the Dip and Sweep method for measuring flour. The Dip and Sweep yields about 140 g per cup. She was known to sift the flour, on parchment, then fill the cup. So her cup of flour was probably less than the 120g Spoon and Level. Method probably yields about 115 g per cup. She would’ve used a bleached flour. So 10% - 10.5% protein Alice Medrich unbleached flour will most likely be King Arthur, so 11.7% protein. I lived in Berkeley when Medrich had her chocolate shop. She set the standard for fine chocolate on the West Coast. Acme bread and Suas were already changing bread in America. Until Medrich opened her shop, we were still in the dark ages when it came to fine chocolate. You just have to keep in mind when you look at American recipes that old recipes would have used the Dip and Sweep method. recipes from 1990’s and earlier. Any recipe from someone like Julia Childs, and original recipe from Betty Crocker, Jacques Pepin. any vintage cookbook. The exception would be Maida Heatter. So these recipes would be converted based on a 140g cup of flour. And American recipes throughout the 1940s - 2000 were pretty much formulated with bleached flour. The exception of course is King Arthur recipes. [/QUOTE]