28 янв. 2024 г. · Too much gluten makes tighter and gummier bread in my opinion. So yes, it is a waste of money to add vital wheat gluten unless it's needed in your specific ...

23 авг. 2021 г. · Mixing it with whole wheat or different types of flours with low gluten (rye, spelt etc) will make the crumb more dense and the oven spring less taller.

15 февр. 2022 г. · Only 20 min into Autolyese and I know it's looking off. 420g AP flour 11.7% protein 80 g vital wheat gluten 350g water 150g starter.

12 авг. 2024 г. · Makes it tough and chewy! More gluten makes it harder to stretch and that does translate into the crumb after baking.

7 февр. 2021 г. · Vital wheat gluten has made my baked goods' texture closer to the real thing, but I've been noticing that my pull apart breads and cinnamon ...

14 нояб. 2023 г. · I do a little over half a cup flour, teaspoon of vital wheat gluten, salt, sugar, yeast, dry milk, egg whites, little oil for the basic one serving bread piece.

1 мая 2014 г. · I find adding some vital wheat gluten to whole wheat dough softens the crumb and increases the oven spring for nice tall sandwich loaves. Upvote

11 дек. 2020 г. · Too much could make it a bit chewy. Spiking it will strengthen the gluten development, but it won't help with water absorption, meaning that if ...

15 июн. 2024 г. · Any dietary pattern that's too high in one ingredient isn't ideal, but having VWG every day in moderation is fine :) Upvote

5 февр. 2020 г. · Try 3% to the flour weight to start off with. That's not a bad starting point without knowing the natural gluten amounts in your flour.