Ideal for your favorite French and Italian loaves, King Arthur"s Artisan Bread Flour is the style of medium-protein flour French and Italian bakers use for their signature hearth breads. There"s a lot of dedicated yeast bread bakers at King Arthur, so they"re always thinking about ingredients that can improve their "yeast bread experience." This flour is the result of research they did into the ingredients used in traditional European hearth-style breads. Ascorbic acid (vitamin C) is a given; European bakers universally add it to bread dough to enhance yeast growth. The hint of white whole wheat adds its own yeast nutrients. Finally, the medium-level 11.7% protein, and the mixture of both spring and winter wheats, makes this flour a joy to work with; your dough will be mellow, not tight, and should yield great oven-spring. Carefully milled from the finest spring and winter wheats. Enhanced with a touch of ascorbic acid and white whole wheat, for yeast growth. 11.7% protein. 3-pound bag; recipe included.