hi,
is anyone knows what is the best way to add vital gluten in dough containing wheat flour and no bread flour ? as corn and chesnut for exemple.should we have to ad vital gluten to the all mixed flours or should we have to add vital gluten to chesnut flour, add water and make a first dough, then, make a second dough with the corn flour and mix both during the kneading ?
... or other ?
thank you
Hello Dann
i'm not completly clear on what you are asking or trying to accomplish, but first off what is commonly referred to as "bread flour" is a wheat based flour, it typically looks a little darker than all purpose flour.
If you are considering using corn or chestnut flour, I would advise using them as adjuncts (in small purportions), especially the chestnut. Personally, I would leave the vital wheat gluten on the store shelf for someone else to purchase.
it's best mixing vital wheat gluten with all other flours before mixing any other ingredient.