Intown source for high gluten flour?

Seems crazy to pay shipping from the King Arthur website. Alternatively, does anyone know what ratio of vital wheat gluten to bread flour to use to come up with the same thing? Making bagels using the Cooks Illustrated recipe. First batch was great, but now I'm out of "Sir Lancelot" flour. Also, is there something slightly phallic about the name "Sir lancelot" for high protein flour, or is it just me?

Joan,

( I think it's just you...)

I had a similar issue with finding High Gluten flour for making bagels from a King Arthur recipe ( my posting is at: viewtopic.php?f=4&t=5294&p=52918&hilit=bagel+deb#p52918
). I ended up adding vital wheat gluten to KA bread flour in the proportion listed on the VWG package- I think it's 1 t per cup of flour. ( If your package doesn't have a proportion, let me know and I'll go look mine up). I found it worked very well- but I hadn't tried the recipe with the Sir Lancelot to be able t determine a difference.

If your recipe calls for Barley malt, I'd be happy to give you some - I've got far more than I'll use in a very long time....

DEb

Thanks for the VWG ratio. And I have a decade's supply of barley malt also.

Did you check at Nuts N Stuff on Preston for high gluten flour?