Larry Ziegler asked,
If you use Vital Wheat Glouten(sp?) in regular unbleached flour, do you need
to use "Bread" Flour?
In my experience, no. Adding a small amount of vital wheat gluten (called
gluten flour by our food co-op supplier, but labeled "Wheat Gluten" on the
carton) adds enough gluten to the unbleached flour that you do not also
need to use bread flour.
In fact, when I ran out of bread flour one time, I used just the plain
unbleached flour (it's labeled "for bread" in the co-op supplier's catalog)
in a recipe that uses no dark flour, and got the same result as I had
obtained with bread flour in that recipe.
When I use rye or whole wheat flours, or rolled oats or cornmeal, in my
bread machine, I always add 1 1/2 to 2 tablespoons of gluten flour to help
the bread rise. This is for a 1 1/2 pound loaf. If you use too much
gluten flour, however, the bread can be tough and rubbery.
Bonnie Briscoe e-mail:firstname.lastname@example.org
Briscoe & Associates
500 East Third St. voice phone: (612)589-1258
Morris MN 56267 fax/modem: (612)589-1754
Language is all that separates us from the lower animals--
and from the bureaucrats.