Gluten question on a Tuesday Morning
If you were to take a standard loaf of multi grain bread, yeast mixture, WW flour, salt, the basics and make two batches.
One with added gluten and one without added gluten, what would be the difference in the two breads most noticeably?
I just recieved an order of gear from plesant hill grains and I saw they had gluten there so I picked up a pack or two. Just not sure what the difference would be in the normal loaves I make.
I baked 6 loaves this weekend and they were awesome. 3 multi grain WW loaves and Jason's famous ciabatta which is always a show stopper! Great loaf of bread and very easy recipe to follow!
Any ideas on when you would use or not use the fancy new pack of gluten I have?