Home Bread-Bakers v096.n052.13

Bread Flour

marciaf@juno.com (Marcia A Fasy)
Mon, 28 Oct 1996 18:52:21 EST
I bought a 50# bag of  "high Protein"  flour called Atlas Hi Pro 
 in a restaurant supply store thinking it would be good for making bread.
 After several flops I realize that it doesn't have enough gluten.  Does
anyone know if there is a formula for adding gluten flour to all purpose
flour to make it equal to bread flour?  It will take me years to use 50#
of all purpose flour.

Marcia Fasy
Glendale, Oregon