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Re: Wheat gluten
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oldbee
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Oct 12 11 12:40 PM
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just check the amount of protin in the breADflour...the higher the number the better.
I used to use added glutin when I could buy it form our local baker ,my neighbour uses Flour improver in her mschine from Lakeland. She bought some very recently and wasn't too pleased after opening the tin that it was use by dec 2011. She rang the suppliers to Lakeland who confirmed that it has a short shelf life of about ^ months and by the time they get it from the manufacturer it's already a couple of months old.
It's &£7plus for 100grams .I have to say the loaf she gave was vlovely.
my faithful bread machine has died.
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