High Gluten puzzle.
My wife mail ordered some high gluten flour from King Arthur Flour for our anniversary a few weeks ago, and I used it to make bagels. This is the first time I've used high gluten flour and the flavour was truly wonderful. My puzzle is this: was it really the high gluten content or just the fresh flour that I tasted? How exactly does high gluten flour contribute to the taste of the bagel? I'm not questioning the effect of the gluten on the texture of the bagel, (they were noticeably firmer) just its contribution to the taste.