One cup ww flour subbed for one cup white, about 1/2 tsp vital wheat
gluten added.

Three one-pound loaves of onion herb bread are ready to freeze for the
church bake sale happening while I'm in New York. Wish I could taste
it! I'll label it as being good for a sandwich or bread dressing.
--
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

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
--
http://www.momfoodproject.com
New post: Udon and merging lives

On Oct 18, 5:34*pm, Melba's Jammin' >
wrote:
> One cup ww flour subbed for one cup white, about 1/2 tsp vital wheat
> gluten added.
>
> Three one-pound loaves of onion herb bread are ready to freeze for the
> church bake sale happening while I'm in New York. * Wish I could taste
> it! * I'll label it as being good for a sandwich or bread dressing.
> --
> 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 hehttp://gallery.me.com/barbschaller#100254

got pics??

In article
>,
ImStillMags > wrote:

> On Oct 18, 5:34*pm, Melba's Jammin' >
> wrote:
> > One cup ww flour subbed for one cup white, about 1/2 tsp vital wheat
> > gluten added.
> >
> > Three one-pound loaves of onion herb bread are ready to freeze for the
> > church bake sale happening while I'm in New York. * Wish I could taste
> > it! * I'll label it as being good for a sandwich or bread dressing.

>
> got pics??

I did not take any pictures. The one-pound loaves are a nice size,
though, for their purpose. They're in the freezer now, labeled, priced,
and ready to go.

--
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

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

On Mon, 18 Oct 2010 17:42:53 -0700, 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


A lot will depend on the total mix of flours, but I tend to use
amounts closer to Barb's for a that size dough - almost a pinch or
two.

The no-knead bread has a very long rise, which also helps in gluten
development. If I were using all/mostly WW or rye and wanted to bake
2-3 hours later, I'd use more, but no more than a Tb for 3 lbs of
dough. I might also add in a pinch of ascorbic acid to a very
heavy-grained loaf.

This is all guideline. The ratios of AP to bread flour, WW or rye,
semolina, clear flour, etc., or the addition of heavier grains such as
steel cut oats - all of these can affect the gluten and dough
workability, as do the hydration and use of machine kneading or
stretch and fold, and bulk fermentation in the fridge.

Even the desired end result can determine whether to add VWG. Some
ryes, such as Finnish loaves, which are supposed to be somewhat dense
and flatter, would not need any added oopmph.

Boron