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Bakers of Nostr, where do you buy your bread flour? Especially if it’s very cheap.

I used to only use All Purpose flour for baking bread, and had found a great source of cheap, high quality AP flour. Switching to actual bread flour has made a huge positive difference and I’m looking for a cheaper source.

Bonus: what kind of wheat berries exactly are used for bread flour? Is there a wheat or flour even more rich in gluten that could lead to even fluffier bread?

#asknostr #breadstr #baking #sourdough #grownostr

Penta Sophia 1y ago

I am seeing several responses suggesting to add wheat gluten.

The gluten content in the dough isn’t directly what makes the bread fluffy.

The gluten strands are what keep the cell structure of the bread together. So if the gluten is “strong” it will hold the cell structure while the dough is rising and that will give it the fluffiness when it bakes.

So yes, more gluten would do it, but also working with the gluten you have and not damaging it helps.

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