"cshenk" wrote in message
...

Ophelia wrote:

>
>
> "U.S. Janet B." wrote in message
> ...
>
> On Fri, 26 Oct 2018 09:48:45 +0100, "Ophelia" >
> wrote:
>
> > Some time ago I bought a Very Large bag of pizza flour (It is
> > still sealed)
> >
> > Don't ask my why, I don't remember .. but .. my question is, can I
> > add gluten and use it for bread flour?
>
> The pizza flour I see here is already high gluten and I believe that
> Steve just posted yesterday that his experience is the same. I'd try
> it to make one of your regular loaves and see how it worked out. I
> would think it would be at least as strong as plain flour and people
> made bread from that for years. Let me know.
> Janet US
>
> ==
>
> I will !!! I always assumed it was lower!
>
> Heh, I will do that, thanks

Grin, not suprising. It can be a lot lower in parts of Europe.

==

I shall begin using it next week and all shall be revealed)