April 4, 2008 - 3:37pm
Kyrol Flour (High Gluten)
Being new to the baking, I was wondering if anyone uses or has used Kyrol Hi Gluten Flour. Any special techniques or tricks? I have been using it with the last batch of sourdough and it seems to give me a good chewy texture, which I like. Just wanted to see if anyone had any thoughts on it or used it themselves.
Thanks,
Eli
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I used it one week in a pizzeria I owned, but is now defunct - not due to the flour, though :) It worked just as well as the Con-Agra Hi Gluten Flour that I was using at the time. You're right about the texture of the finished products. They're chewy, well-risen and brown nicely (pizza crusts & bread alike). Back then, I preferred the Con-Agra Hi Gluten Flour just because it is what I started with. The price between the two, as I recall, was not a factor. I've never used it with sourdough so I can't comment on that part. I was only able to get it through restaurant wholesalers in 50# sacks, never at a retailer, such as a grocery store. Lots o' luck!
WillieB