How to estimate percentage of vital gluten to add
I know that adding vital gluten to a bread can make it chewier and hold better together. Is there a number (baker's percentage) that can be used as a general rule for how much vital gluten to add to a whole wheat loaf? For example, I have been making some Peter Reinhardt whole grain recipes which obviously don't call for vital gluten. But how much do I add in relation to the amount of total flour used?