SunnyGail He also has a chart related to the hydration recommended in relation to the protein content of the flour, but unfortunately here in Canada where I live all the flours seem to invariably have 13.3% of protein..All-purpose, strong bread flour, whole wheat, Red Fife, Whole rye.... you name it...Really weird, especially as they CLEARLY all have different water-absorption properties! So those charts might be more useful for people who have access to more specific flours in terms of their protein content, I guess Benito Also in Canada here, I think the nutrition information charts are unreliable because of rounding error. Almost all the flour says 4 g of protein per 30 g of flour, which gives the 13.3%. But when I’ve spoken to Anita’s Organic about their AP although the label says 4 G protein per 30 g of flour the protein is closer to 12% and not 13.3%. I wish the producers would be more specific and give actual percentage protein rather than rounded g per 30 g.