sf wrote in rec.food.cooking:

> On Sat, 04 Oct 2014 18:28:06 -0500, "cshenk" > wrote:
>
> > Yes, it is added to regular flour to up the bake-ability. Some
> > flours are naturlly higher in gluten so little or no additive is
> > needed. White wheats for example are highr and 'Better for Bread'
> > or King Arthur generally need nothing added. Once you start
> > getting into whole wheats and ryes etc, adding gluten will enhance
> > the rise well.
>
> Okay, so as long as I stick with a white flour it's unnecessary? I
> don't make wheat. It's been so long since I tried making WW that I've
> forgotten why, probably because of the low gluten issue - which I
> didn't even know about back then.
>
> When do you use a dough conditioner? I think KA is the only one that
> sells it now due to lack of consistency, but I read yesterday that
> Wondra can be used as a conditioner. Do you know anything about that?

Hi back, as far as I know a 'dough conditioner' = gluten. It's not
sold by that name here but I recall long ago, that was another name for
it.

I'm not up on any other versions of it, sorry.

I make almost all of our bread and have for years but I make mostly
simple sorts with a machine to handle the dough phase.

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