Leslie D asked:
I gather that vital wheat gluten can improve rise in whole-grain breads. I bought some, but I don’t know how to incorporate it into bread recipes I’m already using. How much gluten to how much flour? Do I just mix it into the dry ingredients? Will I need to treat the dough any differently than I would if I had not added the gluten? I’m just starting to learn this area of breadmaking, so if you have any advice that might help, I would be grateful. Thanks!
Greg
I gather that vital wheat gluten can improve rise in whole-grain breads. I bought some, but I don’t know how to incorporate it into bread recipes I’m already using. How much gluten to how much flour? Do I just mix it into the dry ingredients? Will I need to treat the dough any differently than I would if I had not added the gluten? I’m just starting to learn this area of breadmaking, so if you have any advice that might help, I would be grateful. Thanks!
Greg
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Bob’s Red Mill has a few bread recipes:
And here’s a tip from King Arthur: