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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 over 7 years ago

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5 answers 1000 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 7 years ago

STRONG bread flour. Sorry!

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

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

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5f8d7fee 22ef 49ba a6b4 360299864c3e  n3ru8figt0zk0
pierino

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

added over 7 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".

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9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 7 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.

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9b94e94b 0205 4f2c bb79 1845dcd6f7d6  uruguay2010 61
added over 7 years ago

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

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