High Gluten Flour
I have a question about flour .. I live in Australia and do not have access to high gluten flour. Can't even buy rye flour in supermarkets! I have found a couple of suppliers where I can access rye flours, durum semolina flour (what a find) and many other flours. But, not high gluten flour. I do have some straight gluten flour and wonder if I could add a small amount of this to my bread flour in formulas to approximate high gluten flour? I am an amateur home sourdough bread baker, and have fun, and some difficulty, trying to replicate some of the ingredients used in this site, sometimes with comical results! However, we press on. I am indebted to this wonderful site for all your wonderful recipes and advice, thank you all for feeding my passion.
Any advice would be appreciated.