I have read about why the flour is different, but now need to know how to adjust the recipe in a bread maker. Given there is less protein and/or less gluten in U.S. flour, is there an easy way to compensate for this by adding more or less water? Alternatively, should I buy protein or gluten powder and add some? How much?
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If not just go ahead with the recipe and use all purpose flour. I think most bread machines recipes are probably for US flour anyhow.