You normally use regular bread fl our in a formula and switch to high-gluten fl our. Will you need more water or less water to fully develop the gluten? Explain your answer. Are you more likely to fi...

You normally use regular bread fl our in a formula and switch to high-gluten fl our. Will you need more water or less water to fully develop the gluten? Explain your answer.

Are you more likely to fi nd silky cobwebs in whole wheat fl our or in white fl our? What causes these webs to form, and what should you do about it?