Well, let me tell ya somethin’ about this here Pillsbury High Gluten Flour. Folks always askin’, “What’s the big deal with this flour stuff?” I say, it ain’t no big secret, but it sure makes a difference in your bread, ya know?
Now, I ain’t no fancy baker or nothin’. I just make bread ’cause that’s what ya do. But I learned a thing or two over the years. This high gluten flour, they call it “strong flour” too, it’s got more of that…uh…protein stuff in it. Makes the bread dough stretchy, ya see? Like a good rubber band, but for eatin’!
I used to use just any ol’ flour, the kind they sell cheap down at the store. But my bread, it was always kinda…flat. Didn’t rise up nice and fluffy like it should. Then my neighbor, she told me about this Pillsbury stuff. Said it’s the best for bread. So, I tried it, and wouldn’t ya know, she was right!
- Makes the bread rise better: That high gluten stuff, it gives the bread a good lift. Makes it all tall and proud, not flat like a pancake.
- Gives it a good chew: Ya know, some bread is just soft and mushy. This flour, it makes the bread have a little somethin’ to it. A good chew, that’s what I call it.
- Holds up better: If you’re makin’ sandwiches or toast, this bread holds up better. Don’t fall apart on ya like some of that other stuff.
Now, some folks say you can use this high gluten flour for cakes and cookies too. But I wouldn’t do it. Makes ’em tough, see? Like chewin’ on an old boot. You want your cakes and cookies soft and tender, not tough like shoe leather. Stick to the regular flour for them things.
I seen some folks talkin’ about addin’ things to flour if you can’t find this high gluten kind. Somethin’ called “xanthan gum” or somethin’ like that. Sounds fancy, but I ain’t never tried it. I just stick to what I know, and that’s Pillsbury. They got all kinds of flour, for bread, for cakes, even for folks who can’t eat that gluten stuff. But I’m talkin’ ’bout bread flour today, ya hear?
So, when do you need this high gluten flour? Well, anytime you’re makin’ bread that needs to be strong and stretchy. Like that fancy bread with all the holes in it, or a good loaf of sandwich bread. Even pizza dough, that needs to be strong to hold up all them toppings.
And let me tell ya somethin’ else. Don’t go stirrin’ that dough too much. I know it’s tempting, but you’ll make it tough. Just mix it enough to bring it all together, then let it rest. That’s the secret to good bread, see? Patience and good flour.
I seen them fancy folks online, talkin’ about all kinds of bread-makin’ secrets. But it ain’t that complicated, really. You just need good ingredients and a little bit of know-how. And this Pillsbury High Gluten Flour, well, that’s a good start. It ain’t the cheapest flour on the shelf, but it’s worth the extra pennies, I tell ya. Your bread will thank ya for it.
Now, some folks ask me, where do I get this flour? Well, most any grocery store has it, ya know? Just look for the bag that says “high gluten” or “bread flour.” And if you see that Pillsbury name on it, well, that’s the one I use. But I ain’t sayin’ ya gotta use that one, just sayin’ it’s a good one.
And that’s about all I gotta say ’bout this here high gluten flour. It’s good stuff for makin’ bread, plain and simple. Don’t let them fancy recipes and techniques scare ya. Just get yourself some good flour, follow the instructions, and you’ll be makin’ good bread in no time. And remember, patience is key. Good bread takes time, just like anything worth doin’.
Tags：[Pillsbury, High Gluten Flour, Bread Flour, Baking, Bread Making, Strong Flour, Dough, Protein, Elasticity]
