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?

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

"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

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.

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.

"cshenk" wrote in message
...

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.

==

Yes, I haven't moved the bag yet to have a look. For a Very Long Time it
has been resting in a large box. Tomorrow I will get D. to lift it out to
have a look.

On the front it does say, in BIG letters .... Pizza Flour!!! I will take a
pic if I remember)

"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)

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.

I use toasted whole wheat bread for pizza crust and like it fine.