- Joined Apr 28, 2003
At home, I only use all purpose flour because its so much easier for me to find in bulk but I really can't make good bread with it due to the lower protein content. I remember in class that we can lower the protein content by adding corn starch but how do you get the opposite effect, increase the protein content of a flour? I'm sure I could just go out and buy a package of bread flour but its kind of a waste since I don't use it much and it'll save me money because I can't buy it in bulk. Any help would be much appreciated.