The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

All Purpose Flour

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Making Rye and Buckwheat Breads with less All Purpose Flour

December 7, 2008 - 6:50pm -- dragon49

I've been making some good Rye and Buckwheat Breads with my Bread Machine.  I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well.  I want to make the breads with less percentages of All Purpose Flour.  Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?


 


If it is possible, pls reply with some formulas.


 


If not, what else can I use to make good breads with less percentages of all Purpose Flour.


 

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