7 ms·

Any reason you can't just add whatever is missing from the British flour?

• psd1 4d ago
  Naively: gluten comes from flour, so you're not moving the needle I suppose you save shipping costs, and I'm aware that flour processed to remove the gluten is prized for cakes.
  • lostlogin 3d ago
    I add gluten to bread occasionally. It good when making pizza and makes bread rise nicely.
    • psd1 3d ago
      How do the economics pan out? Do you pay more for gluten at higher purity than the ~10% you get when you buy it in sacks of flour? The retail case is interesting, although maybe not indicative of wholesale I suppose this is a function of whether gluten is a usable by-product of making low-protein cake flour. In that case i would expect industrial bread to simply add by-product gluten to cheaper flour. But that might obviate the search for higher-gluten wheat that the article describes. Really, i need more data.
      • lostlogin 3d ago
        It definitely doesn’t save money. Tipo 00 is great for making pasta and pizza, but it can be hard to get. I as 50g or so to a batch of normal bread to help it out. It’s pretty unscientific but it works. Also: don’t spill it. If makes glue and is hard to clean off. It sets like rock.