Yes, that would probably be the next best thing. Just follow the directions with the vwg on how much to use, or use the "mixed mass calculator" to possibly make a more precise blend:
Thanks for the advice and the link to the calculator. As soon as I calmed down (numbers intimidate me), I was able to figure out how to use it.
Adding gluten was much more convenient then ordering specialty flour. Besides, the last time I needed to buy flour, my husband said "You're kidding, right?" He was thinking of all the different flours I already have, some in rather large quantities.
Next time your husband is enjoying some of your bread, share an ingredient cost calculation, and tell him how much a loaf of similar weight & quality costs to buy. [As long as you aren't storing the various flours, treasuring them, rather than using them :) in which case he probably has a point]
Yes, that would probably be the next best thing. Just follow the directions with the vwg on how much to use, or use the "mixed mass calculator" to possibly make a more precise blend:
http://foodsim.unclesalmon.com/
Edited for current, correct address.
The mixed mass calculator at http://tools.foodsim.com/ is gone. I guess the domain expired at year-end.
Is there another such calculator?
Janet
Aw! Been using that site for years(ever since I began baking). I put out an alert on a forum where the creator is a member, or used to be.
Hopefully, he's able to get it back up soon.
Back, with address change, for anyone interested:
http://www.foodsim.unclesalmon.com/
Thanks for the advice and the link to the calculator. As soon as I calmed down (numbers intimidate me), I was able to figure out how to use it.
Adding gluten was much more convenient then ordering specialty flour. Besides, the last time I needed to buy flour, my husband said "You're kidding, right?" He was thinking of all the different flours I already have, some in rather large quantities.
Janet
Next time your husband is enjoying some of your bread, share an ingredient cost calculation, and tell him how much a loaf of similar weight & quality costs to buy. [As long as you aren't storing the various flours, treasuring them, rather than using them :) in which case he probably has a point]
I used Excel to figure it out.