The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Beating the System

jrudnik's picture
jrudnik

Beating the System

Okay, so today I was rumaging about my pantry in a quest to find my rye flour, which I don't use very often (blah blah blah... get to the point) and I was shocked by the different types of wheat flours I have. Would it be possible to just purchase AP flour and mix it with Vital Wheat Gluten in order to create various gluten levels? 

Mini Oven's picture
Mini Oven

I don't know how much flavor comes from vital gluten and if all the loaves would end up tasting the same.  I think there might be more involved here than just gluten variations between flours. 

jrudnik's picture
jrudnik

Thank you for your input. What if I wanted to add a bit of vital wheat gluten to a bagel recipe calling for bread flour in order to achieve the ultimate chew? Experimenting this weekend!

LindyD's picture
LindyD

Hi jrudnick,


I tried the VWG/bread flour routine.  Once.  The bagels tasted like bread doughnuts - simply no comparison to using a good quality high gluten flour.


I hope you have the chance to experiment with a good unbleached, unbromated HG flour as well.  

jrudnik's picture
jrudnik

Looks like I have some more ordering from KAF to do!