Bagels with Gold Medal Better for Bread Flour + Vital Wheat Gluten?
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I'm trying to make Peter Reinhart's bagel recipe but all i have at home is some vital wheat gluten and Gold Medal bread flour. Has anyone tried adding vital wheat gluten to the flour with good results, and is there a ratio of VWG to flour that I should use? Or is this just a bad idea? Much obliged!
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