In article >,
Damaeus > wrote:
> I've got some all-purpose flour and I also have some gluten. Could I get
> similar results adding some gluten to the all-purpose flour for baking
> bread? How much would one need to add?
>
> Damaeus
Similar to what?
Bread was baked for a very long time by home bakers before anyone ever
heard of bread flour, high protein flour, or any of the myriad types of
flour on the supermarket shelves today.
I bake white bread with all purpose flour. I bake whole wheat bread
with a mixture of whole wheat flour, all purpose flour, and some vital
wheat gluten if I think about including it.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures