Using "gluten flour"
Hi everyone.. can a lazy baker (that doesn't want to go to the store and buy flour tonight after realizing he has a ready starter) use gluten flour in place of bread flour to make a sourdough loaf? I have some "gluten flour" from a bulk-barn. I have no idea what the protein content is, but let's assume it's in the 70s range. I get the importance of gluten in making bread but I'm not sure how this high-concentration experiment would work. Thoughts? Thanks..