On 15/10/2014 1:08 PM, Ophelia wrote:
> The loaf I made today is a great colour and dh *loves* the flavour)
>
> It didn't rise much and is fairly dense, but I didn't really hope for a
> good
> rise since it was half corn and half bread flour . BUT he says the flavour
> is even better than the one we bought from the baker which started me
> off on
> this experiment! Needless to say, I am very pleased)
>
> I have gluten on order and when it arrives, I will try it out in the same
> recipe. If anyone can tell me the quantity of gluten to use with x grams
> of *** I would be very grateful!
>
> Many thanks to EVERYONE who joined this thread with suggestions and advice,
> I am very grateful and have saved the recipes which I hope to work through
> in the future)
>
> Thank you all once again)
>
> Best
>
> O
>
>
I don't think I would add any more than to take the bread flour up to
extra-strong bread flour. So that would be about 2g gluten per 100g of
bread flour.
Graham