November 15, 2023 - 9:32pm
Adding vital wheat gluten
Does anyone know if I add gluten to my flour (if I’m using all-purpose instead of bread flour), does that “count” as flour when I’m determining water and flour ratio? So if the recipe calls for 500gm flour and 375gm water, should I add more water to make up for the extra gluten?
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I do count it as flour, but if it is only 2% (10/500) of total flour then it is only a matter of 6-7 gr water (66% hydration for AP or bread flour).