Adding vital gluten
I am having trouble getting my dough to rise, even with very extended proofing times. Could it be the flour I'm using? On the package it says, in a 30 g serving size, there are 4 g of protein. Would that mean 13% gluten? Is that "strong enough"? My room temperature is running about 77°. There is a Vital Gluten product sold at a local bulk food store. Has anyone used that (successfully!)?