January 23, 2017 - 5:25pm
Hey everybody! College kid from LA
So after many months of lurking on this site and reading the communities posts and recipes I finally joined! Initially I was hesitant about making fresh bread (seemed like a chore and I needed to do it for my soy-intolerant gf) and now I'm addicted to baking xD
A little irrelevant, anyone know what to do with high gluten flour? I accidently bought 25 lbs of the stuff cause it was on sale for 7$ and now I don't know what to do with it.
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First, what's the label say, actually. Does it give the percentage of gluten as being at or above 14%?
True high gluten flour is the prefered flour for bagel-making.
I'm in Northern California and would buy it from you if you are close.
And you can make so many types of bread with it. Sweet bread and partial whole wheat bread for starters. Choux pastry if you tired of bread. 25 lbs for 7$ is a steal if it is not beyond expiry date.
@richkaim thanks for the tip, im in socal so probably wont be able to sell it to you
@bread_to thanks for the choux pastry ill try that
if you like a chewy crust. As Rich said, excellent for bagels, and their cousin, soft pretzels. Also good for any kind of bread. The high gluten will add a bit of chewier texture, which can be desirable in an Italian or Vienna bread.
You can use it for half of the flour in a bread recipe, and use all-purpose for the rest.
Avoid using it in cookies, pie crust, pastry, or cakes...it will change the texture of the goodies. You want those to be light and crumbly or flaky!