March 19, 2024 - 5:38pm
Substitutes Possible?
Hi there,
I am pretty new to bread making.
I noticed in some of my recipes that a tablespoon or two of vital wheat gluten is called for.
A ) Is it possible to substitute the same amount of flour instead and get a good loaf of bread?
B ) What else may be used successfully to replace vital wheat gluten?
I desire to create bread that is very tasty and nutritious. I was thinking so many recipes ask for water.
C ) Could I create a tasty and nutritious loaf by replacing water with another liquid like milk or vegetable or fruit juice?
D ) What would happen, if I added an egg to a recipe that did not require one?
I look forward to your reply,
Sandra