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Archiver > HUNGARY > 2001-04 > 0986196376


From: "Cheryl Wenberg" <>
Subject: Re: [HUNGARY-L] Hungarian Flour question
Date: Mon, 2 Apr 2001 00:26:16 -0700
References: <e6.13a27ffc.27f949f5@aol.com> <3AC8372E.5193C45C@ezaccess.net> <p05001900b6ee7ec3a516@[128.104.49.30]>


and.........you can get the gluten flour at most health
food stores.

cheryl





Cheryl Balog Wenberg
----- Original Message -----
From: "Peg Faludi" <>
To: <>
Sent: Monday, April 02, 2001 12:12 PM
Subject: Re: [HUNGARY-L] Hungarian Flour question


> If a higher gluten content is what is needed, there are a couple
> things to try...
> Bread flour has a higher gluten content than all purpose baking flour
> which most people buy.
> If that still isn't high enough, you can buy wheat gluten and add it
> to your flour to get it even higher.
>
> Whoever tries it should report back with the results.
> - Peg
>
> At 4:24 AM -0400 4/2/01, Joseph J Jarfas wrote:
> > wrote:
> >
> >> Dear List,
> >> ...
> > > Can anyone shed some light on the flour?
>
> > As far as I know you need high gluten flour for many of the
> >pastries of the
> >old country; but can't tell you more ...
>

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