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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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how to use wheat gluten
Can i add wheat gluten into low protein flour(for cake baking)for bread dough?
If so,what is the percentage ration of wheat gluten i can add into the cake flour? I also wonder what will be the results like(finer and light crust texture?) anyone could advise me. thanks |
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