I was wondering if anyone had any experience adding vital wheat gluten
to bread flour to replicate high gluten flour for bagels pizza etc.
If so what ratio did you use. I can only get 50 lbs of high gluten
locally and don't like to pay shipping for flour from sites like KA.

Thanks

Bakerdad wrote:
> I was wondering if anyone had any experience adding vital wheat gluten
> to bread flour to replicate high gluten flour for bagels pizza etc.

Generally, it's added at about 1 teaspoon per cup (by volume) of flour.
If that doesn't give you the result you wish, then add more.

> If so what ratio did you use. I can only get 50 lbs of high gluten
> locally and don't like to pay shipping for flour from sites like KA.

Buying locally is good. Sounds like there's seitan in your future.
http://en.wikipedia.org/wiki/Seitan

B/

Brian Mailman wrote:
> Bakerdad wrote:
>> I was wondering if anyone had any experience adding vital wheat gluten
>> to bread flour to replicate high gluten flour for bagels pizza etc.
>
> Generally, it's added at about 1 teaspoon per cup (by volume) of flour.
> If that doesn't give you the result you wish, then add more.
>

If you know the protein content of your flours, you can use the formula
found in "The Technology of Cake Making"
http://preview.tinyurl.com/g9ffc

Also, when using vital wheat gluten, you'll need to increase your
hydration 1.5 times the amount of vital wheat gluten you used.

>> If so what ratio did you use. I can only get 50 lbs of high gluten
>> locally and don't like to pay shipping for flour from sites like KA.
>
> Buying locally is good. Sounds like there's seitan in your future.
> http://en.wikipedia.org/wiki/Seitan
>
> B/