Heritage wheat has a lower percentage of protein (10%-12%) than modern wheat but it bakes like a higher percentage of protein (12%-14%) While our strongest white flour, the T65, the preference of many French bakers, is only 11-12% it will bake much like a commercial strong flour of 13-14%. This is because of the quality of the heritage wheat and the minimal processing of our flour. Over years as wheat was bred for increased yields, the baking quality suffered. To remedy this, wheat was bred for increased protein and it worked to some extent. However, the problem might not have been the protein level so much as the over-processing and loss of vital micro-nutrients, vitamins, and minerals. That is why our minimally processed heritage flour performs as well as higher protein flours. Protein level as a measure of flour quality is not an altogether accurate way to determine flour quality, and which flour to select for your baking needs.