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Category: High-Gluten Flour

High-Gluten Flour

For that matter, what’s gluten? The next time you make a batch of bread or pizza dough, pinch off a little bit and work it between your fingers under the kitchen faucet for a minute. A good proportion of the dough, mostly water-soluble starch, will wash away. Yet a small rubbery ball will remain. That’s […]

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Posted on 07/09/0912/12/10Categories Baking Basics, Flours (American), High-Gluten FlourLeave a comment
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