March 10, 2014 - 2:30pm
So what happens if you use lots of butter/oil and lots of vital wheat gluten? he he...
I've been reading the forums a lot, and people say that butter and vital wheat gluten essentially neutralize each other, since the butter coats the gluten, prevents water from getting in, and prevents it from stretching. So it got me thinking.. what happens if you use lots of butter and lots of gluten? Has anyone tried before? Any hypotheses?