High Gluten Flour and Milling Grains
I am sure this question will show what a newb I am but I want to try and get this right. I am going to make Peter Reinhart's Straun bread and the first ingredient is High Gluten Flour. I didn't think that would be a problem but after checking around I can't seem to get it locally here in Charlotte NC. Since I would like to make it to take to Tennessee for Thanksgiving I don't have time to order it in. Now for the actual question. Can I use bread flour and vital wheat gluten to get the same results and if so how would I determine how much gluten per cup of flour. I also have some hard white wheat that I can mill and use in place of the high gluten flour if that would help.
Second question, when milling how long is any left over flour good for and what is the best way to store it? I read somewhere that it goes rancid in a few days. Any help would be greatly appreciated. I think I'm getting addicted already!!