Cornstarch in bread?
Well, I was making a Cook's Illustrated recipe for a dessert that called for low-protein AP flour with the protein content further reduced by the addition of 1/2 cup of cornstarch to 4 cups flour. I accidently used KA bread flour instead of the weak AP flour, and now I have 4 cups of bread flour with 1/2 cup cornstarch mixed in. Can I use this in bread? Can I use it to feed my sourdough starters? Will it substitute for AP flour now that the protein/gluten content has been diluted? Any thoughts as to how best to use/dispose of this flour? Thanks for any advice.