I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend is telling me that rather than do that, I should count the vital wheat gluten as flour, and for every tablespoon of it that I add to the recipe, I should subtract a tablespoon of flour from the recipe. Which of us is correct and why?
The bread recipe that I'm following calls for 3 1/2 cups of whole wheat flour and 1/4 cup of dried, nonfat milk powder. I don't have the milk powder, so I thought that the vital wheat gluten would make a decent replacement for it. I also thought that I should increase the flour to 3 3/4 cups and add the vital wheat gluten on top of that, rather than directly substituting it for the dried, nonfat milk (because I've always treated it as an addition/improver).
ETA: I know that both dried, nonfat milk and vital wheat gluten are added to bread recipes to improve the texture of the crumb. What I don't know is how bakers traditionally treat vital wheat gluten: is it counted as part of the flour, or is it considered an addition/improver?
I wouldn't replace milk powder with vital wheat gluten. Vital wheat gluten changes the gluten content of your recipe. It's good for, say, turning whole wheat flour with a lower gluten content or AP flour into flour suitable for bread.
When I add vital wheat gluten, I subtract flour as your friend does. I only use it when I am not using a high protein flour.
The dried nonfat milk powder is likely in the recipe for flavor. I would instead use milk in place of water and either up the flour as needed or replace with flour as needed (you can tell this during kneading). I've done this just fine in bread recipes before.
more knowledgeable than myself can help me with the proper conversions to make the recipe gluten free? The recipe is found here, but I have also copied it below. My initial thoughts are trading the bread flour and whole wheat flour for a mixture of buckwheat and garfava flour with maybe 2 tsp of xantham gum. Thank you for any help! Ingredients Night Before: * 1/3 cup bread flour * 1/3 cup whole wheat flour * 1/3 cup lukewarm water * 1/8 teaspoon instant yeast Soaker: * 1/4 cup toasted cracked wheat * 1/4 cup water Day of: * 2 cups bread flour * 2/3 cup whole wheat flour * 1 cup lukewarm
to rise. I've also done transitional pitas which seemed to puff up just fine during rising, even during proofing as small boules before rolling out. I don't want to try the 100% whole grain recipe again without knowing that it will work. I know that some bakers add vital wheat gluten to 100% whole grain recipes to ensure that they rise, but it seems like Reinhart's recipes should work without.... Since then I've made more recipes from the book, but always using his "transitional" variant of half bread flour, half wheat flour. These have risen and proofed perfectly. The technique from
something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3 cups vegetable oil, 1 1/2 cups buttermilk, 3 eggs, 1 1/2 cups freshly brewed hot coffee, 1 tablespoon pure vanilla extract Slowly combine the flour, sugar, baking soda, salt and cocoa powder...I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee
I've been looking for a good 100% whole grain bread recipe that I like, and came across one that looks promising in the book Home Grown Whole Grains (pp. 152): 1 package active dry yeast 1 tablespoon sugar ¼ cup warm water 2 cups warm water 3 tablespoons oil 6 tablespoons honey 1 teaspoon salt 5 cups whole wheat flour ½ cup dry milk powder Dissolve the yeast and sugar in the ¼ cup water and allow to stand until the mixture begins to bubble. Add the 2 cups warm water, oil, honey, and salt and then begin beating in the flour. When you have about half of it worked
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is not uncommon). In my question about buttermilk in soda bread, the topic of alternate uses came up in the comments. I'd like to make a list of these uses. Here's what I have so far: pancakes (instead of milk or yogourt) quick breads, scones (instead of milk) cakes mashed potatoes (instead of milk) low-fat muffins (replacement for oil) (Note: This should be a community wiki item, rather than a question, but I'm not sure how to flag that.)
northern and national brands of AP flour (eg, King Arthur, Gold Mill, Pillsbury). soft flour (UK) is lower gluten than AP flour, such as pastry flour (US) or cake flour (US) strong flour (UK) aka. hard flour (UK) is higher gluten flour, such as bread flour (US) self-rising flour (US) is available in the US, but less common. It is referred to as self-raising flour in the UK and AU. Although it has baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply
I would like to make a (dry) pancake mix in a large batch, and then store it in the fridge. I have done this before with no problem, and would now like to do the same thing, but add dried buttermilk. I was wondering if the dried buttermilk will store well with other ingredients, while stored in the fridge. The other ingredients include oil. The full ingredients are: 4 cups King Arthur white whole wheat flour 1 cup King Arthur Unbleached All-Purpose Flour 3 1/2 cups old-fashioned or rolled oats 3 tablespoons sugar 3 tablespoons baking powder 1 tablespoon salt 1 tablespoon baking soda 1 cup
there's no sweetener. "Sugar-free" recipes on the net all seem to have something else - bananas/dates/sucrulose/apple mash. The recipe above is as sweet as I ever want it to be. Edit: the flour-free nature of the recipe is a plus but not vital. If I can get a plausible sugar-free brownie working then I can worry about the flour later. ...I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally
. The resultant bread is too flat and sadly dense. I have experimented with adding more flour to provide more structure but this only make the loaf tougher- not higher or more open. I have tried with AP flour and various wheat flours and combinations thereof. Do I need more gluten? Would adding vital gluten be enough? How should I change my process to create a sourdough loaf that is more open and can rise...I have made sourdough bread several times using roughly the same technique that I use when I make artisan bread. I let it ferment several times folding between them. I have found that when the dough