80, I got 11.25 grams of vital wheat gluten.ĭoing a little rounding and coping with all this being approximate, I decided to replace 10g of a 600g recipe with the vital wheat gluten flour. So, I needed to find 9g of protein via the vital wheat gluten. 127 = 76.2g proteinĦ00g KA Sir Lancelot x. (Formula is under the pics.)Ħ00g KA bread flour x. The flavor is definitely a "white bread" flavor not the same as bread made with imported flours but I am coming to understand what a difference species of wheat makes. Light, chewy, with just the right number of holes for my money. I got a bread that worked out pretty well. If Bob's Red Mill Vital Wheat Gluten Flour is 75-80% protein, KA bread flour is 12.7% protein, and KA Sir Lancelot is 14.2% I posited that with a little basic algebra I could figure out how much vital wheat gluten might make a loaf of KA bread flour bread as light but chewy as I like it. Piggy me wants to save her mail ordered flours for home so I figured an experiment with vital wheat gluten was in order. I need to make some bread for a silent auction among some disabled veterans that are raising money to support a nearby hard-up kindergarten class.
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