| Subject: | Re: making tough, chewy bagels?
| | Date: | Sun, 14 Sep 2003 03:42:35 GMT
| | From: | alzelt <alzelFINNFAN@tworldnet.att.net>
| | Newsgroups: | alt.bread.recipes
|
Joe Hagedorn wrote:
> Thanks for the help everybody. I did use king Arthur flour, but I wonder if
> adding vital wheat gluten might also be an option?
>
> Joe
>
>
King Arthur has a high gluten flour, above the one for making bread.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
|