In article >,
Serene Vannoy > wrote:

> On 10/18/2010 05:34 PM, Melba's Jammin' wrote:
> > One cup ww flour subbed for one cup white, about 1/2 tsp vital wheat
> > gluten added.
>
> Why did you choose 1/2 tsp.? Usually, I add a tablespoon per cup of
> non-white flour, but if there's a good reason for it, I'll use less.
>
> Serene

Heck if I know, Serene. In retrospect, it was probably closer to a
teaspoon+. I didn't measure and I didn't take the time to research
the "correct" amount. In the deep dark recesses of my brain, though,
I have a memory of one being able to sub either 1/3 or 1/2 the white
flour with ww without making any adjustments. But I have it in the
fridge and figured it wouldn't hurt to add some, so I wasn't worried
about being on the light side of the measure. Sound science, eh?

The dough handled the same as with all white -- that really wasn't a lot
of ww in proportion to the white -- 20 percent.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254