HUNGARY-L Archives

Archiver > HUNGARY > 2001-04 > 0986238727


From: Peg Faludi <>
Subject: Re: [HUNGARY-L] Hungarian Flour question
Date: Mon, 2 Apr 2001 14:12:07 -0500
References: <e6.13a27ffc.27f949f5@aol.com> <3AC8372E.5193C45C@ezaccess.net>
In-Reply-To: <3AC8372E.5193C45C@ezaccess.net>


If a higher gluten content is what is needed, there are a couple
things to try...
Bread flour has a higher gluten content than all purpose baking flour
which most people buy.
If that still isn't high enough, you can buy wheat gluten and add it
to your flour to get it even higher.

Whoever tries it should report back with the results.
- Peg

At 4:24 AM -0400 4/2/01, Joseph J Jarfas wrote:
> wrote:
>
>> Dear List,
>> ...
> > Can anyone shed some light on the flour?

> As far as I know you need high gluten flour for many of the
>pastries of the
>old country; but can't tell you more ...

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