Consider VWG a last resort; better to buy a patent flour with the protein levels you want.
However, at 77% protein, VWG can spike your bread flour pretty effectively; you'd need to do the math to determine how much you need, but to get to 14.2% protein (the equivalent of a high-gluten flour like KA Sir Lancelot or GM All Trumps) you'd add about 1 Tbs./0.35 oz./9 g. of vital wheat gluten (77% protein) to 2 cups/9.2 oz./260 g. of 12.7% protein bread flour,
Yes - gluten is available for sale.
Consider VWG a last resort; better to buy a patent flour with the protein levels you want.
However, at 77% protein, VWG can spike your bread flour pretty effectively; you'd need to do the math to determine how much you need, but to get to 14.2% protein (the equivalent of a high-gluten flour like KA Sir Lancelot or GM All Trumps) you'd add about 1 Tbs./0.35 oz./9 g. of vital wheat gluten (77% protein) to 2 cups/9.2 oz./260 g. of 12.7% protein bread flour,
Stan Ginsberg
www.nybakers.com