I love there dough. The flavor and the fluffy, chewy texture. Does anyone know how they do it? Also, where I live we don't have very good high gluten flours, but what we do have is pure gluten. It comes powdered about 2 cups of it in a small plastic bag at my local natural foods store. I was wondering if I can add some to all purpose or king arthur bread flour to make it have a higher protein content?
