February 21, 2008 - 5:15pm
Gluten
I buy my bread flour in 12.5kg bags. It doesn't disclose the protein content but I'm assuming it's 11.5%. When I come accross recipes for high gluten flour, I generally add 30g of gluten per 500g of flour. I have no idea where I came accross that information. How much gluten should I add. Also how do I work out the protein content of the gluten-enriched flour?
Fiona