February 1, 2010 - 6:27pm
Yet another vital wheat gluten question!
How does adding it affect hydration? I know it goes in small amounts but given that it's virtually straigh protein (the one I looked at said 80%-90% pure protein) I can see it affecting dough consistency more than the small addition would seem.
I'm looking at it b/c I'm still having difficulty getting my 50% WW bread to spring well in the oven and hold it.