I find that I make enough bread that once every month, I go to make bread and realize I have no bread flour in the kitchen.
What do others do in this situation? I know bread flour has a higher gluten content than all-purpose. Can I just add wheat gluten (how much)?
Alternatively, does anyone have a good recipe for basic or wheat bread that doesn't use bread flour? I usually have:
wheat pastry flour
all purpose flour
a motley assortment of rye flour, cornmeal, bulgur, tapioca flour, wheat gluten, wheat bran, etc.