Is there a way of determining jut how much VWG one should use when making whole wheat bread?
and also somewhere I read (couldn't tell you where) is once you go above 1 tablespoon per 2 pounds of dough, the bread starts to taste like cardboard. That's what I use and it works well. I once tried a fair amount more and it did not taste right to me. So make a few loaves, experiment. Moreover, it is more important is to fully knead/stretch and fold the dough to get proper development... Good luck!
1 teaspoon for each cup of WW flour is the correct amount. Still, I hardly ever use it, but when I do, I use a little less than that. Proper formulas, hydration and gluten development are more important. A high % of WW can need some oomph though. Oomph is a real word acording to the spell checker!!!
For over twenty years I never put any gluten flour in my w.w. bread. Why? I milled the flour fresh and that's what went in it. Even now it's the exception rather than the rule. I agree with a prior posting-knead your bread properly, preferably with Lux or Bosch, and you're going to do all right.