snowyco Posted February 1, 2015 Report Share Posted February 1, 2015 I've had decent luck by boosting our regular bread flour's protein content from 11% up to 14% using vital wheat gluten, the wheat protein, to get the same consistency crust as we got using hard wheat pizza flour in the states. Adding 1-1/2 teaspoons of vital wheat gluten to 1 cup of flour boosts the protein content by 3%. Quote Link to comment Share on other sites More sharing options...
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