I'm using regular bread flour and adding additional gluten when making pizza dough to get a nice stretchy dough.
Will adding xanthin gum provide any additional improvements to the texture when using flour containing gluten?
-
1Can't answer your question because I think it's the wrong question: gluten is already very stretchy. If your pizza dough isn't stretchy enough, then there's something wrong with your dough-making technique.– FuzzyChefJan 28 at 23:40
-
As pizza is pretty much the same thing as bread, I believe this question is already answered here.– LSchoonFeb 11 at 10:59
Add a comment
|