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?

Ron

On Jun 6, 3:51 am, 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?
>
> Ron

Hi Ron,

With all-purpose flour it is much more difficult to get a smooth crust
on bagels. Bread flour made from hard spring wheat yields better
results than all-purpose flour in my experience. High-gluten flour
seems to be elusive in supermarkets and specialty shops, I've
purchased it before at the King Arthur store in Vermont, but didn't so
much as see it in their catalog last I looked. Generally I use bread
flour to make bagels and add 2 tablespoons of vital wheat gluten to
the flour, per dozen bagels.

Jessica

On Jun 6, 4:41 am, "Jessica V." > wrote:
> On Jun 6, 3:51 am, 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?
>
> > Ron
>
> Hi Ron,
>
> With all-purpose flour it is much more difficult to get a smooth crust
> on bagels. Bread flour made from hard spring wheat yields better
> results than all-purpose flour in my experience. High-gluten flour
> seems to be elusive in supermarkets and specialty shops, I've
> purchased it before at the King Arthur store in Vermont, but didn't so
> much as see it in their catalog last I looked. Generally I use bread
> flour to make bagels and add 2 tablespoons of vital wheat gluten to
> the flour, per dozen bagels.
>
> Jessica

Thanks, Jessica, I appreciate this crash course on bagel making as I
have never tried it before. I used to buy commercial bagel dogs after
I discovered them a local theater one summer, but I haven't been able
to find any of those around for a couple of years now it seems.

But this wheat gluten; is this something like yeast? Can it be found
in most stores? While Portland isn't exactly Podunk, it comes pretty
close to it when it comes to specialty items. :-)

Ron

On Jun 6, 8:15 pm, Ron > wrote:
> On Jun 6, 4:41 am, "Jessica V." > wrote:
>
>
>
> > On Jun 6, 3:51 am, 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?
>
> > > Ron
>
> > Hi Ron,
>
> > With all-purpose flour it is much more difficult to get a smooth crust
> > on bagels. Bread flour made from hard spring wheat yields better
> > results than all-purpose flour in my experience. High-gluten flour
> > seems to be elusive in supermarkets and specialty shops, I've
> > purchased it before at the King Arthur store in Vermont, but didn't so
> > much as see it in their catalog last I looked. Generally I use bread
> > flour to make bagels and add 2 tablespoons of vital wheat gluten to
> > the flour, per dozen bagels.
>
> > Jessica
>
> Thanks, Jessica, I appreciate this crash course on bagel making as I
> have never tried it before. I used to buy commercial bagel dogs after
> I discovered them a local theater one summer, but I haven't been able
> to find any of those around for a couple of years now it seems.
>
> But this wheat gluten; is this something like yeast? Can it be found
> in most stores? While Portland isn't exactly Podunk, it comes pretty
> close to it when it comes to specialty items. :-)
>
> Ron

You are quite welcome, Ron. Gluten isn't like yeast; it's what adds
the chewiness to breads. Red Mill and Hodgson's Mill are two brands
that sell vital wheat gluten or gluten flour, same thing different
names. It can be found in the baking aisle of most supermarkets or in
the "natural food" section. The east coast Portland is hit or miss
too on specialty baking items.

Jessica

On Jun 6, 6:05 pm, "Jessica V." > wrote:
> On Jun 6, 8:15 pm, Ron > wrote:
>
>
>
>
>
> > On Jun 6, 4:41 am, "Jessica V." > wrote:
>
> > > On Jun 6, 3:51 am, 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?
>
> > > > Ron
>
> > > Hi Ron,
>
> > > With all-purpose flour it is much more difficult to get a smooth crust
> > > on bagels. Bread flour made from hard spring wheat yields better
> > > results than all-purpose flour in my experience. High-gluten flour
> > > seems to be elusive in supermarkets and specialty shops, I've
> > > purchased it before at the King Arthur store in Vermont, but didn't so
> > > much as see it in their catalog last I looked. Generally I use bread
> > > flour to make bagels and add 2 tablespoons of vital wheat gluten to
> > > the flour, per dozen bagels.
>
> > > Jessica
>
> > Thanks, Jessica, I appreciate this crash course on bagel making as I
> > have never tried it before. I used to buy commercial bagel dogs after
> > I discovered them a local theater one summer, but I haven't been able
> > to find any of those around for a couple of years now it seems.
>
> > But this wheat gluten; is this something like yeast? Can it be found
> > in most stores? While Portland isn't exactly Podunk, it comes pretty
> > close to it when it comes to specialty items. :-)
>
> > Ron
>
> You are quite welcome, Ron. Gluten isn't like yeast; it's what adds
> the chewiness to breads. Red Mill and Hodgson's Mill are two brands
> that sell vital wheat gluten or gluten flour, same thing different
> names. It can be found in the baking aisle of most supermarkets or in
> the "natural food" section. The east coast Portland is hit or miss
> too on specialty baking items.
>
> Jessica- Hide quoted text -
>
> - Show quoted text -

Jessica;

Once I knew what I was looking for I found it at the nearest Safeway
store without any trouble. Once again,
many thanks. :-)


Ron

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