The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I'm impatient

masshlx's picture
masshlx

I'm impatient

Hi. I'm looking for a flour around here the equivalent of KA Sir Lancelot, nothing seems to be sold around here. Instead of waiting for it in the mail, can I add vital wheat gluten to KA AP flour to get the same results? I'm looking to make bagels and pizza dough.

 TIA,

Patrick

Mike Avery's picture
Mike Avery

It might help if you mentioned where "here" is.

 

Mountain Earth Whole Foods Grocery in Crested Butte, CO carries a very nice high gluten flour in their bulk bins.  As does Gunnison Vitamin in  Gunnison, CO.

 

I don't recommend trying to supercharge flour with vital wheat gluten.  You are adding one component to the flour, but I think there are many differences between the grades.

 

If you have no choice, start with a bread flour rather than an all purpose flour.  All purpose flour is a mix of hard and soft wheat and about 10% protein.  Bread flour is all hard wheat and about 12% protein.  High protein flour is all hard wheat and about 14% protein.

 

Mike

 

masshlx's picture
masshlx

Here is between Boston & the Cape.