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Well, let me tell ya ’bout this here flour, the kind they call “ardent mills high gluten flour.” I ain’t no fancy baker or nothin’, but I know a thing or two ’bout makin’ bread. This flour, they say it’s got a lot of that… whatchamacallit… gluten stuff in it. Makes the bread real chewy, ya know?
Now, I’ve used all sorts of flour in my day. Some make the bread flat as a pancake, some make it tough as shoe leather. But this high gluten stuff, it’s somethin’ else. Makes the bread rise up real nice and tall, like it’s reachin’ for the sky. And the crust? Oh honey, it gets all crispy and crackly, just the way my grandpappy liked it.
What’s so special ’bout this high gluten flour, you ask? Well, I reckon it’s got more of that protein stuff in it. Protein, that’s what makes things strong, right? Like them bodybuilders, they eat a lot of protein to get big and strong. Same thing with the bread, I guess. The more protein, the stronger the bread, the chewier it gets.
- It’s good for them breads that take a long time to rise, they call it “fermentation” I think.
- And if you like them thick, chewy breads, like bagels and such, this flour is the ticket.
- Heard tell it makes good pizza crust too, nice and crispy on the outside, soft on the inside.
I used to make bread with whatever flour I could get my hands on. Sometimes it worked, sometimes it didn’t. But with this high gluten flour, it’s like magic. The bread always turns out good. It’s got that… “elasticity” they call it. Means it stretches real nice, don’t tear easy.
They say this “ardent mills” brand is a good one. I don’t know nothin’ ’bout brands, but I reckon if it makes good bread, it’s good enough for me. They say it’s made from good wheat, cleaned and all that. I guess that’s important, makes the bread taste better, I reckon.
I use this flour for all sorts of things now. Not just regular bread, but also them fancy rolls, like Kaiser rolls. And sometimes I make them European crusty breads, the kind that sound like you’re steppin’ on leaves when you break ’em open. Even tried my hand at rye bread with it, turned out pretty good, if I do say so myself.
This flour, it’s strong stuff. You gotta know how to handle it, though. If you mix it too much, the bread can get tough. If you don’t mix it enough, it won’t rise right. But once you get the hang of it, it’s easy as pie. And the taste? Oh honey, it’s somethin’ special. It’s got that real “wheaty” flavor, you know? Like you can taste the sunshine and the rain in every bite.
So, if you’re lookin’ for a good flour to make some real hearty bread, this high gluten stuff is worth a try. Don’t be scared of it just ’cause it sounds fancy. It’s just flour, after all. But it’s flour that can make your bread somethin’ special. It can make it rise higher, taste better, and have that chewy texture that folks just love.
And let me tell ya, there’s nothin’ better than the smell of fresh bread bakin’ in the oven. It fills the whole house with warmth and goodness. And when you take that first bite of warm, crusty bread, slathered with butter… well, that’s just heaven right there. And this high gluten flour, it helps you get that perfect loaf every time.
Now, I ain’t no expert, but I know good bread when I taste it. And this ardent mills high gluten flour, it makes good bread. Plain and simple. So, if you’re lookin’ to up your bread-bakin’ game, give it a try. You might just be surprised at how good your bread can be.
Remember, good flour is the start of good bread. And this here flour, it’s a good start, that’s for sure. So go on, get yourself a bag and start bakin’. You won’t regret it. And who knows, maybe you’ll even become the best bread baker in your town. Stranger things have happened, I reckon.
One more thing, they say this flour is gettin’ real popular, folks are startin’ to see how good it is. So if you find some, grab it while you can, ’cause it might not be there next time you go lookin’.
Tags: [High Gluten Flour, Ardent Mills, Bread Flour, Baking, Chewy Bread, Crispy Crust, Protein, Fermentation, Wheat Flour, Hearth Breads, Kaiser Rolls, Bagels, Pizza Crust, Rye Bread]
