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bread flour??
bread flour?? (post #69837)
lorna on Thu, 04/29/2010 - 11:36 (updated 04/29/10 - 04:22)
I have been told that you can make your own bread flour by adding 1 TBSP of gluten to 1 cup of all purpose flour... will this actually work as well as bread flour? ... can this method also be used to make whole wheat bread flour, and can it be added to unbleached all purpose flour to create the unbleached bread flour?? I love how my bread turns out when i use bread flour... it's an incredible difference... one i am not willing to gamble with, but i thought someone out there might know if this actually works. Thanks for your help. Lorna
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works? It depends... (post #69837, reply #1 of 4)
Hi Lorna--
I have had success with just adding extra gluten to regular flour when I'm out of bread flour-- but, of course whether it works for you depends on how sensitive your assay is! Also, the folks on The Fresh Loaf also say this is okay, but I think you're going to have to try this one yourself. Of course, if you're already optimized with bread flour and unwilling to gamble, then why mess with perfection?
pie
I do it all the time, (post #69837, reply #2 of 4)
I do it all the time, particularly with whole wheat flour and also with plain white flour. But I am pretty sure it is 1 tsp. of gluten per cup. The box (Bob's Red Mill) or the bulk food bin should give you the right amount . Sure, it works.
adding gluten, but it's Canadian flour (post #69837, reply #3 of 4)
This is an interesting question since you're in the heart of the best hard wheat growing region in the world. You should write the Western Producer and see what they say.
Gretchen lives in the South where they're bread flour has the same gluten content as our AP.
Even if I buy Pillsbury or (post #69837, reply #4 of 4)
Even if I buy Pillsbury or such--not White Lily?