In article . com>,
Ron > wrote:

> I have a recipe for bagel dogs that calls for flour with more gluten
> in it than regular flour, but I don't know where to find such flour
> locally. The best I could find was some flour that is supposed to be a
> "specialty flour" for making bread. Does anybody know what will happen
> if I use this flour in my bagels?

Yep. They'll be perfect. Bread flour is what the recipe is looking for.

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper