Gluten and sourdough breads
I'm making my first sourdough loaf this morning. While I was looking thru my recipes, I noticed many of them called for bread flour. I can't find bread flour around here that has a protein content any higher than my AP flour. I like to bake with whole wheat flour, so, between that and the AP flour, when I've made breads prior to this in my bread machine I've added gluten. I'd be interested in reading comments about glutens use in sourdough bread. I didn't add any to the loaf I have rising now, but, I'm curious if experienced bakers think adding it will make a difference.