Has anyone worked with spelt and added vital wheat gluten to strengthen it ?
How much water can you push to what percentage of added gluten?
I am trying to make 17%+ gluten flour by adding vital wheat gluten to a flour which is already high in gliadin.
Would this even work ?
My final goal is to go an extremely rich bread with this flour.
Just in case you missed it, the comments on this thread:
http://www.thefreshloaf.com/node/62086/spelt-flour-killing-me-here-help
contain some links to fantastic-looking spelt loaves.
Those comments have inspired me to revisit whole spelt. So please keep TFL informed of your efforts with spelt and VWG.
TFL seems a great source of info for ancient and specialty grains.
is the amount I always add to my dough. The dough I work with is often 100% whole grain, composed of a mix of freshly milled wheat, spelt, rye, kamut, durum, emmer, quinoa, einkorn etc. Moreover, 30-50% of them are sprouted. VWG does a decent job strengthening the dough.
Learnt from dabrownman and from my own experience, whole spelt can take up to 83% water. The hydration depends on a lot of factor though, so it can only be taken as a reference.
Awesome thank you both.