February 3, 2011 - 10:29am
How much gluten flour should I add?
I'm new to sourdoughs and read in a book by Ed Wood that he sometimes adds gluten flour to rye due to rye not rising well....
I couldn't find anywhere that said how much to replace it with. Is it one cup of gluten flour to one cup rye? How much gluten flour is needed to make it rise better?
thanks!
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Are you using 100% rye in your recipe? Most rye recipes have a mix of AP. Most people use only 2 to 3 tablesppons of gluten flour per cup of flour. I wouldn't think you would want to use much more than that.
Donna
thanks!!