I knew that my breads were missing something. Since trying this recipe and adding the gluten to my AP flour, I finally have excellent results. I have also used this method for pizza dough. I am able to purchase this product in the bulk section of my local grocery store. I have been told that the shelf life on this product is six months and because I only bake bread, buns etc. a few times a month, the bulk department seems to be best. I would only purchase it bulk if the store was reliable though, because one never knows how long the product would sit before it was purchased.
Having lived the majority of my life with no need to enhance my dough, I've changed my mind. Now, what other ingredient have I deemed unusable and may have a change of mind.
Seemed to work great for me. I hate buying bread flour because one bag is 2 recipes for the family size I have. It works better for me to buy a 25lb bag of AP flour and make my own bread flour every month when I need it. So far I've made french bread and bagels and they came out great.