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?
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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?
5 Comments
STRONG bread flour. Sorry!
I have answered my own question.
http://www.ehow.com/how_5110058_add...
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".
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.
And I forgot to say . . .knead the gluten ball into your dough that calls for strong flour.