On Fri, 20 Jan 2006 14:52:00 -0600, Bob K wrote:

> I would like to get others opinions on the use of Vital Wheat Gluten Flour
> to build up the gluten is sourdough whole wheat bread.

I found that when I rear the starter with strong flour I do not need extra
gluten. Wholemeal flour itself is very rich in protein and would provide
ample gluten.

JB