>I have had some problem with my no kneed bread not raising aftet
>adding rye flower. I was told to use vital gluten. Using 3 cups of
>all purpose flower and one cup of rye flower I added 2 TBSP of
>gluten and got some improvement but still not enough rise.
>
>Will adding more gluten help ? Is there a limit on how much I can add ?
>
>Gene
I would think that some additional may show an improvement.
I make a bread that is more rye than anything else, and I use quite a
bit more than that (up to a half cup!) to keep it from having a poor
rise/texture.
I know yours is a no-knead bread,... but if you can bring yourself to
work the dough some, it will help develop the gluten that is there,
as well as what you add, and it should be helpful for the texture and
therefore the rise. The gluten holds things together so that the gas
produced by the yeast can form bubbles. without the gluten the dough
isn't strong enough to hold the bubbles. if the dough isn't worked
enough (for values of "enough") it won't have the necessary strength,
even if you do use extra gluten.
good luck!
Fred Smith -- fredex@fcshome.stoneham.ma.us -----------------------------
I can do all things through Christ who strengthens me.
Philippians 4:13