![](http://greasylittlebirds.com/wp-content/uploads/2019/05/DSCF4380-1024x768.jpg)
Some time ago, I bought a bag of First Clear Flour from King Arthur Flour, which then sat in my pantry since I was not sure what to do with it. Since it was described by KAF as a high protein flour, I first used some as a substitute for bread flour when I had run out. Yesterday, as an experiment, I made a batch of Roasted Garlic Focaccia completely with First Clear Flour (except for 3 oz. of all-purpose flour contained in 6 oz. of sourdough starter). The result is shown here.
![](http://greasylittlebirds.com/wp-content/uploads/2019/05/DSCF4375-1024x768.jpg)
It was a good bread, but noticeably different from the bread made with bread flour shown here.
![](http://greasylittlebirds.com/wp-content/uploads/2019/04/DSCF4343-1024x768.jpg)
The bread made from first clear rose less, had smaller and more uniform holes, was less chewy, was browner, and was structurally weaker (more crumbly). It was still a good bread, but definitely less good than the focaccia made from bread flour. I will next try the first clear in a Jewish rye bread, which is how it was traditionally used.