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 Submitted by Grey on April 30, 2008 - 7:53pm. Adding gluten to all purpose flour?I ended up with a ton of all purpose flour, and I'm noticing it's definately not performing as well as bread flour, I was wondering if it would be worth it to buy some gluten to add? would it improve performance enought to worth it? Or should I just stick with the all purpose and blend it into bread flour over a long long time :P
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Adding Gluten
Our bread flour has only 11% protein so I always add extra gluten flour at the rate of 60 grams in 540 grams bread flour. It makes a tremendous difference and is certainly well worthwhile.
George
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2% gluten flour
You need to stay with bakers math anytime you change a recipe such as adding gluten flour. What works for me is to reduce the flour to 98% and add 2% gluten flour. With a ton of all purpose flour you are going to have to experiment which is part of the fun in bread making anyway. good luck.........
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heh, thanks a lot for the
heh, thanks a lot for the info, just to clarify I don't have a literal ton of flour, just a lot :P (about 20kg, and I usually only bake twice a week or so)
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