The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Vital Wheat Gluten

greems's picture
greems

Vital Wheat Gluten

Is there a way of determining jut how much VWG one should use when making whole wheat bread?

Nickisafoodie's picture
Nickisafoodie

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!

dabrownman's picture
dabrownman

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!!!

Happy Baking!!

johnr55's picture
johnr55

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.