Adding Gluten to All-Purpose Flour
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?
No, you cannot get similar results that way.
That would only make sense if you were adding
gluten to cake flour or (god forbid) potato flour.
|