On 2018-10-26 11:13 AM, cshenk wrote:
> 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?
>
> Difficult question because the basis between the ponds is not the same.
> The short version is USA/Canada classes by gluten level and Europe more
> by fineness of grind.
>
> Is there any clue on the bag as to gluten level of the one you have?
>
> This might explain well in laymens terms
>
> https://www.thekitchn.com/whats-the-...0-flour-108281
>
> For the most part, you probably have what will work out as 'AP' flour
> here and yes, it works for bread. Adding a little extra gluten powder
> is a good thing if you need a lifting bread.
>
The milling companies seem to be a bit cavalier in their attitude to
giving the protein content on the flour bags. AP here is 12% but I have
seen strong bakers' flour for bread labelled 12% when I know from
calling them that it's close to 15%. perhaps it's because they usually
quote per 1/3cup and then convert it to weight.