KA bread flour better ... sigh
I'm on food stamps and have been economizing on flour. Gold Medal bread flour is $4,99 for 5-pound bag here in expensive Honolulu; KA bread flour, same size, is $8.49. So, baking with Gold Medal.
The supermarket was out of the Gold Medal, so I gritted my teeth and splurged on the KA. Big diff. Dough is springier, crust is crunchier, taste is better. But ... even a few dollars makes a difference when you're trying to eat on $155 a month in one of the most expensive cities in the US. (Lotsa beans and cabbage. Lucky I'm a good cook.)
I recently bought some vital wheat gluten when attempting to make use of some brown rice flour I was given. If the diff between GM and KA is gluten content, would adding VWG bring the GM up a notch?