On 4/25/2010 3:59 PM, Damaeus wrote:
> In news:rec.food.cooking, > posted on Sun, 25
> Apr 2010 17:40:25 -0600 the following:
>
>> Funnily enough, French bread flours are lower in gluten and are closer to AP
>> than N.American bread flours.
>
> Well, if I can get a loaf of bread to turn out lighter than pound cake,
> I'll be happy. I've got pizza crust, pancakes, biscuits and muffins down.
> The last frontier is a loaf of bread that tastes as good as it makes the
> house smells when it's baking.

If you're making a French or Italian loaf, the addition of gluten will
help considerably. If you're making an American-style white bread, not
so much - in which case, I'd forget about it.

>
> Damaeus