This is a weird question, I know, but my brother and I are working on something for ourselves and having flour absorption rates would be a big help.
Most of my searching keeps coming up either with a vague, general range for "all flour everywhere" or information about dough hydration. Neither of those things really help us. The latter is what the thing we're working on is about, and the former is just too generic.
What we're looking for is information about the specific absorption rates of different types of flour. Both the different kinds of wheat flours as well as different gluten-free flours (nut fours, seed flours, rice flours, etc). We did get a little bit o help from King Arthur, but that was just a start.
Has there ever been a chart made about this, or is it just not information generally available?
