I enjoy making noodles but I often have trouble developing the gluten. Anyone have thoughts on how to do this without spending an hour working/resting the dough?

  • @lemmefixdat4u
    2•10 months ago

    You could try substituting bread flour. It has more protein than all-purpose flour, therefore develops gluten faster with less working and resting. But I make hand-pulled noodles from all-purpose flour with 15 minutes of working. I can tell when the dough is ready by how it stretches when I twist it.

    Don’t use cake flour. It’s a lower protein flour that is designed to not make much gluten.