The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Adding vital wheat gluten to spelt

Evrenbingol's picture
Evrenbingol

Adding vital wheat gluten to spelt

Has anyone worked with spelt and added vital wheat gluten to strengthen it ?

How much water can you push to what percentage of added gluten?

I am trying to make 17%+ gluten flour by  adding vital wheat gluten to a flour which is already high in gliadin. 

Would this even work ?

My final goal is to go an extremely rich bread  with this flour. 

idaveindy's picture
idaveindy

Just in case you missed it, the comments on this thread:

http://www.thefreshloaf.com/node/62086/spelt-flour-killing-me-here-help

contain some links to fantastic-looking spelt loaves.

Those comments have inspired me to revisit whole spelt.  So please keep TFL informed of your efforts with spelt and VWG.

TFL seems a great source of info for ancient and specialty grains. 

Elsie_iu's picture
Elsie_iu

is the amount I always add to my dough. The dough I work with is often 100% whole grain, composed of a mix of freshly milled wheat, spelt, rye, kamut, durum, emmer, quinoa, einkorn etc. Moreover, 30-50% of them are sprouted. VWG does a decent job strengthening the dough.

Learnt from dabrownman and from my own experience, whole spelt can take up to 83% water. The hydration depends on a lot of factor though, so it can only be taken as a reference.  

Evrenbingol's picture
Evrenbingol

Awesome thank you both.