If you’re making pizza and craving that chewy, foldable slice? Use all-purpose, but add two teaspoons of vinegar per cup of flour. Vinegar tightens gluten strands. It’s like giving your dough a shot of espresso. Wake up, gluten!
Substituting Bread Flour For All Purpose
Works for bagels too. Stressed? Just add a splash of acid. Your dough will leap to attention like a soldier.
Don’t worry—the vinegar bakes out. Your bread won’t taste like a pickled sandwich. Well, unless you add pickle juice. Which is a thing people do. Don’t judge.
