Home Bread-Bakers v108.n014.2

Vital wheat gluten for Linda...

Tarheel_Boy@webtv.net (Tarheel Boy)
Sun, 6 Apr 2008 10:45:33 -0400
I keep vital wheat gluten on hand for my loaves that contain whole 
wheat, rye and barley flour as these flours don't have as much gluten 
protein as do all-purpose and bread flours.  As yeast creates carbon 
dioxide gas within developing bread dough, it's the gluten in the 
dough that traps the bubbles, giving your bread a lighter texture and 
firm structure. If the grain (or flour) that you start out with 
doesn't have sufficient quality or quantity of this gluten protein to 
start with, you will get "brick bread" -- good for doorstops but not 
for eating.  The amount I use is 1 tablespoon per cup of whole grain 
flour. I keep it in my pantry in a "canning jar" that has a flip-top 
lid and rubber seal.  It keeps for a long time.  Although I don't 
keep mine that long, I am told it can keep for seven to ten years in 
a well-sealed jar.

Good luck in your breadbaking.  You will find very helpful people 
here so ask your questions.  We all did in the beginning. Write to me 
personally, if you like.

Bob the Tarheel Baker