#(shittons of yeast and high temperature proofing)

[robustcornhusk]

i've always heard it's the flour, but (having read the article) i'm still not sure how the White Lily flour is different from any other low-protein flour. i understand there's more than just protein content - the bread people will tell you right away that bleached/unbleached (=aged) makes a huge difference; the pizza nerds tell me that grind size is important; i've heard the deep pizza nerds say that ash content is super important too- but i'm not sure that white lily differs from a normal cake/pastry flour on any measure! like, 9% protein is 9%, and none of the cake/pastry flours give ash content.

i can complain anyway, because the milling place i use only does an unbleached 9% flour, and unbleached tends to be a little more structural per-unit-protein than bleached. KA's pastry flour is also unbleached, but it's 8% protein, which is softer than usual... so I might have to give that a try?