Mike asked about vital wheat gluten and dough enhancers. Mike, dough
enhancers usually consist of vital wheat gluten, diastatic malt, and
ascorbic acid. You pay a higher price for the enhancer when someone else
mixes it for you. Now, I don't mind paying a higher price for the
convenience of a quality product such as Lora Brody's. But to answer your
question, you don't need both VWG and a dough enhancer. The VWG is going
to help your dough develop structure, especially when part of that dough
consists of whole wheat and/or rye that doesn't have as much gluten as
bread or even all-purpose flour. The malt will help develop taste and
browning, and the ascorbic acid gives the yeast a boost. All you need is
1/8 to 1/4 teaspoon per recipe of the ascorbic acid. So, use a pre-mixed
dough enhancer like Lora's or add your own VWG, malt, and ascorbic
acid. Play around with them in the same recipe and see which combination
works best for you. If you have any additional questions, please address
them in this forum or write to me privately.
In closing, I have to say I got a kick out of Jazzbel's conception of Ed
Okie. I have imagined him with an Einstein-like hairdo standing in front
of a huge blackboard covered with equations that fills one wall of his
kitchen. Little wonder he is so smart about bread baking. ;-)))
Bob the Tarheel Baker