Author Topic: what would be a good mix of fine ground flour, gluten & malt additive?  (Read 1126 times)

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Offline northway

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We use local flour for all our baking and cooking, living here in North Dakota there is abundance, with last year being some what of a drier hotter year the wheat was of a better quality, protein 11 to 13% and better but we dont count the odd ball.
We process our own malt and gluten, in your opinion what would be a good mix of fine ground Hard White Spring Wheat flour with gluten & malt additive?
« Last Edit: January 16, 2008, 12:05:50 AM by northway »