How much Gluten Flour to use ?
In Peter's book "The Bread Bakers' Apprentice" Peter says to use gluten flour from stage 2 of his seed sour dough starter recipe. Does this mean use 100% Gluten Flour, or does it mean unbleached flour fortified with a percentage of High Gluten Flour ? If the latter, then how much GF should be added to the regular flour.
I can buy HG flour locally, it is a grey colour. I have never been sure whether to use it at 100% in a recipe that calles for HG flour to be used.