Vital wheat gluten + bread flour with whole wheat
Just starting to experiment with the whole grains, (I'm currently using Bob's Red Mill organic stone ground whole wheat flour )
I feel that 100% WW breads are often too dense and flat. No one in my family likes them but me.
I'm thinking of mailordering vital wheat gluten but would simply adding the vital wheat gluten to WW make the loaf lighter?
or do I have to resort to some use of bread flour at least?
What would be a recommended ratio?