On 2009-06-25, cshenk > wrote:

> notbob, Added gluten is normally only needed for the darker flour types.
> 'Bread Flour' is just a slightly higher gluten (protien) flour of a white
> type normally. I like 'Better for Bread' brand as well as King Arthrur's
> flours in my bread machine.

Hi C! (get it! I was hoping you would respond. I did get the Hodgen
Mills VWG you mentioned. I may go Red Mill or ? as this stuff is about
$7-8lb in the little 6.5oz box.

> I normally use 2 TS gluten or so per cup of whole wheat or rye.

Let's clarify.
T = tablespoon
t = teaspoon

> If they are advising 4 Tablespoons per loaf, it's way too much. If you meant
> 4 teaspoons, thats about right for a loaf that has 2 cups of whole wheat or
> 'whatever' added to a mixed 2 lb loaf with 1/2 of the flour, a white.>

I recall you advising 1 T per loaf for wheat in BM. This is for French
bread calling for "bread flour". I'm all ears.

nb