In article >,
Damaeus > wrote:

> In news:rec.food.cooking, Melba's Jammin' >
> posted on Sun, 25 Apr 2010 18:42:53 -0500 the following:
>
> > In article >,
> > Damaeus > wrote:
> >
> > > I've got some all-purpose flour and I also have some gluten. Could I
> > > get similar results adding some gluten to the all-purpose flour for
> > > baking bread? How much would one need to add?
> >
> > Similar to what?
>
> French bread.
>
> > Bread was baked for a very long time by home bakers before anyone ever
> > heard of bread flour, high protein flour, or any of the myriad types of
> > flour on the supermarket shelves today.
>
> Yeah, that's what I thought...and either their bread was crappy, though
> nobody complained because it was better than going hungry...or somehow
> they made bread just as good from all-purpose flour and today's bakers
> just take the easy way out by baking with special varieties of flour.

I think it's more complicated than that.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures