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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?

asked by Cookwitch about 6 years ago
5 answers 752 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

STRONG bread flour. Sorry!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

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

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added about 6 years ago

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".

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

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.

9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added about 6 years ago

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