On 2006-01-20, 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 used to do it, but have stopped. It tends to make the bread too
tough and chewy. You can use 1-2%, but good, fresh whole wheat flour
doesn't need it if properly kneaded. Don't expect the bread to look
(or taste) like white bread. It can be helpful if you have a lot of
extra weight in there from whole or cracked grains or seeds, but even
then it is not necessary. What you gain in volume you lose in
tenderness.

By all means, though, try it yourself and see what you think.

--
Randall