February 3, 2011 - 10:29am
How much gluten flour should I add?
I'm new to sourdoughs and read in a book by Ed Wood that he sometimes adds gluten flour to rye due to rye not rising well....
I couldn't find anywhere that said how much to replace it with. Is it one cup of gluten flour to one cup rye? How much gluten flour is needed to make it rise better?
thanks!