Well, you know, when you go into the kitchen to make bread, you might wonder which flour’s best. Now, let me tell you ‘bout this Bouncer High Gluten Flour. I heard folks sayin’ it’s got a whole lot of that… what do you call it… gluten? Yeah, gluten!
Some say this flour, this Bouncer stuff, it’s made from the best spring wheat, the kind with lots of protein. They say it makes the bread real big and fluffy. I ain’t no expert, mind you, but I reckon that means it’s strong flour. Like a good, strong man, you know?
- Strong flour for big bread, that’s what they say.
- Good for all sorts of things, not just bread, they tell me.
- Makes pizza crust nice and chewy, or so I’ve heard.
Now, I ain’t never seen this flour myself, but I hear tell it’s good for makin’ all sorts of things. Hearths breads, they call ‘em, and those challah breads, the braided ones. And bagels, those round breads with the hole in the middle. Even those hard rolls, the kind you gotta gnaw on. This flour, they say, it can handle it all.
They also say it’s good for pizza, especially that thin crust kind. And for those Kaiser rolls, and even them Cuban breads. Seems like you can make just about anything with this Bouncer flour. Biscuits, cookies, pancakes, even waffles! Though, I reckon you can make those with any flour, can’t ya?
I also heard tell this flour is real good for thicken things up. You know, like gravy and sauces. Makes ‘em nice and thick, not all watery and thin. And soups too! No lumps, they say. That’s important, you don’t want lumpy gravy, no sir.
Some folks were talkin’ about how this flour makes the dough feel soft, even though it’s so strong. Softer than some other flours they use. That’s kinda strange, ain’t it? How somethin’ so strong can make somethin’ so soft. But I guess that’s the magic of this Bouncer flour.
Now, there’s some talk about this flour having somethin’ called potassium bromate in it. I ain’t got a clue what that is, but some folks seem to mind it, and some don’t. They say it helps the bread rise up nice and high. I guess that’s why they call it Bouncer, huh? Makes the bread bounce right up!
They say this flour’s protein content is real high, somethin’ like 14.7%. That sounds like a lot to me. More protein means more… I don’t know, more… chewy, I guess? Like I said, I ain’t no expert. But I reckon that means it’s good for things that need to be chewy, like bagels and pizza crust.
So, if you’re lookin’ for a strong flour, one that can make big, fluffy bread and chewy pizza crust, then this Bouncer High Gluten Flour might just be the ticket. Just remember, it’s got that… potassium bromate stuff in it, if that bothers you. And it’s real strong, so you might need to adjust your recipes a bit. But other than that, it sounds like pretty good flour to me. It can handle all kinds of bakin’, they say. From the simple stuff to the fancy stuff. And that’s what makes a good flour, ain’t it? Bein’ able to do it all.
And remember, flour with lower gluten, makes softer stuff, and flour with higher gluten, makes chewier stuff. It’s as simple as that. And this Bouncer flour? It’s the high gluten kind, for sure.
