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

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.

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 have answered my own question.
http://www.ehow.com/how_5110058_add-vital-wheat-gluten.html

STRONG bread flour. Sorry!