Should I make bread with this flour?

[Forum Administrator]

[Allen ★]

No. It will be a brick. 

[Randomguy]

I think you almost have to.

[MickinMD ★]

No, unless you can find a bottle of Vital Wheat Gluten in a supermarket spice/baking aisle and add 1.5 tsp for a dense great for soup loaf and 2 tsp per cup of flour for a light, airy, sandwich loaf.  That's hopeful thinking because the "seasoned" flour may have additives that throw off the bread recipe.

That Seasoned Flour is low in gluten - gluten is a protein that is GOOD for you unless you have Celiac Disease - and it's the gluten that links some of its molecules together to make longer proteins and provides the stiffening that determines the size of the air bubbles inside in the bread: more gluten = more and larger bubbles.

Low gluten flour: too dense bread, bread flower (higher gluten): semi-dense (great with soup) in automatic breadmakers, bread flower with 1 tsp vital wheat gluten added to recipe per cup of flour: light, airy, sandwich bread.

 

[Airehead]

No

[dinneR ★]

You really owe it to humanity to make bread with that flour. It is guaranteed to be finger licking good.

[Forum Administrator]

One no from Aire outweighs 100 yeses. 

[Redfacedwalrus]

2 hours ago, Forum Administrator said:

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I think this person did the same thing: