Author Topic: high gluten flour  (Read 36653 times)

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Offline Tekari

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Re: high gluten flour
« Reply #20 on: December 09, 2008, 07:45:19 PM »
pete,

what happens if you take the high temp lots of yeast type dough let it rise for 2 hours and then use it? what are you losing out on vs the low temp low yeast wait 12 hours?



Offline Pete-zza

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Re: high gluten flour
« Reply #21 on: December 09, 2008, 09:18:11 PM »
Kevin,

I anticipated your question and addressed it in another post, at Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,7489.msg64486.html#msg64486. The protein/gluten content of a flour is only part of the matter, as you will see when you read Reply 11 mentioned above.

Peter