The Fresh Loaf

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adding gluten

Wulfsige's picture

adding gluten

If I could work out how to add a photo, you'd see that my buckwheat (¾ buckwheat, ¼ strong white; Panasonic machine) hasn't risen consistently throughout, but there is a bottom layer less risen. I added 2½ teaspoons of gluten, as buckwheat has none. Flavour is very good. Any suggestions? More gluten, for example?

Precaud's picture

How much flour are you using in total? Unless it's a small amount, you'll need more gluten than 2.5 tsp for a better rise. Try using 1 tbsp per cup of buckwheat and see how that works .