August 11, 2010 - 5:29am
Need help translating German recipe
I need some help translating an ingredient in a German recipe for Rosetta rolls. The word that has me is "proteinweizen." I'm guessing it means "wheat gluten," but I'm not sure.
The whole recipe in German is:
970 g Mehl, T.550
15 g Proteinweizen
15 g Weizensauer
10-30 g Hefe
20 g Salz
50 g Oliven-Öl
ca 580 g Wasser
Also, assuming I'm correct, can anyone help with selecting an American flour to use as I'm not familiar with T.550. I believe that's a higher protein flour. If I used KA Sir Lancelot, would I leave the gluten out, or are they looking for something even higher in protein?
Thanks.