The main ingredient that we have a problem with is Vital Wheat Gluten.
Sometimes it is good for a full farming season then months go by when it is very poor!
What is it about this product that varies? Maybe we can add it when the loaves are not rising enough.
There is a limit to how much yeast we can add.
we use bread making machines. use to use Breadman machines.
thanks all
What are you asking?
add 2–3% vital wheat gluten based on the flour weight. If the batch seems weak, increase it to 4–5%, but no higher—too much can make the dough tough. When you use VWG, you’ll also need extra water—at least half the weight of the VWG—and a little more if the dough feels stiff.
Yippee
thanks
This is the basic recipe we have used for years.
Low Carb 2 Pound Loaf
1 cup warm water
3/4 cup heavy cream
2 tablespoons soft butter
2 eggs
1/2 teaspoon salt
1 1/2 cups vital wheat gluten
4 tablespoons wheat germ
4 tablespoons wheat bran
1/2 cup psyllium husks
1 cup oat flour
1 cup vanilla-flavored whey protein powder
4 teaspoons yeast
3 packets of stevia