Brian Mailman wrote:
Bakerdad wrote:
I was wondering if anyone had any experience adding vital wheat gluten
to bread flour to replicate high gluten flour for bagels pizza etc.

Generally, it's added at about 1 teaspoon per cup (by volume) of flour.
If that doesn't give you the result you wish, then add more.


If you know the protein content of your flours, you can use the formula
found in "The Technology of Cake Making"
http://preview.tinyurl.com/g9ffc

Also, when using vital wheat gluten, you'll need to increase your
hydration 1.5 times the amount of vital wheat gluten you used.

If so what ratio did you use. I can only get 50 lbs of high gluten
locally and don't like to pay shipping for flour from sites like KA.

Buying locally is good. Sounds like there's seitan in your future.
http://en.wikipedia.org/wiki/Seitan

B/