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Thread Starter 
I made some bagels today which turned out not half bad if I say so myself. I used Peter Reinhart's formula frrom The Breadbaker's Apprentice. In his premble to the recipe he talks about high gluten (14%) bread flour which is not readily available to home bakers. (I used KA bread flour and that worked well enough.) However, I can get Vital Wheat Gluten from the local Healthfood store. The question is, if I use it to boost the protien level in the flour, how much would I have to add (per cup of bread flour) do you think?

Thank you