Okay foodie peeps. All my recipes say use string bread flour, but I only have plain (all-purpose) flour. I want to make bread, so shall I just add in wheat gluten as I have some of that?

  • 1062 views
  • 5 Comments

5 Comments

Review our Code of Conduct
Don't send me emails about new comments
Cookwitch
Cookwitch December 27, 2010

STRONG bread flour. Sorry!

Review our Code of Conduct
Don't send me emails about new comments
Cookwitch
Cookwitch December 27, 2010

I have answered my own question.
http://www.ehow.com/how_5110058_add...

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino December 27, 2010

That would be food perps to you, ma'am.

"Strong bread flour" doesn't translate well to the USA. I'm guessing you mean what we would call "high gluten".

Review our Code of Conduct
Don't send me emails about new comments
usuba dashi
usuba dashi December 27, 2010

I haven't done this trick in years, but if you take plain flour and "wash" the starch away to get extra gluten. It is a bit tricky to do, but if you make a small ball of dough (flour & water), and manipulate it under slow running water, you will see the starch wash away and ball of gluten stay behind in your hand.

Review our Code of Conduct
Don't send me emails about new comments
usuba dashi
usuba dashi December 27, 2010

And I forgot to say . . .knead the gluten ball into your dough that calls for strong flour.

Review our Code of Conduct
Don't send me emails about new comments
Showing 5 out of 5 Comments Back to top
Recommended by Food52