Don't have high gluten flour. Can I just add vital wheat gluten instead?
Have a quick question... I want to start baking more country style breads which usually call for high-gluten (high protein) flour. I am having difficulty finding such high protein flours here in Cyprus. The max is like 11.5%. Is it possible to add just vital wheat gluten to this lower protein flour to achieve an equivalent effect, i.e., enough structural strength to allow for nice/open crumb?