Author Topic: Gluten question...  (Read 1900 times)

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Offline cptbingo2000

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Gluten question...
« on: September 10, 2009, 01:28:26 AM »
Hi, Just made my first Lehmann dough, which is cold-fermenting in the fridge as I type.  Based on the calculator, i was to have 536g of KA Bread Flour, but I wanted to add Hodgson Mills Vital Wheat Gluten, so I took some of the flour out, and added 1 tsp. of VWG, and put back more flour to get back to my weight of 536g.  Does that seem about right?  Thanks!


Offline Matthew

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Re: Gluten question...
« Reply #1 on: September 10, 2009, 07:45:06 AM »
Hi, Just made my first Lehmann dough, which is cold-fermenting in the fridge as I type.  Based on the calculator, i was to have 536g of KA Bread Flour, but I wanted to add Hodgson Mills Vital Wheat Gluten, so I took some of the flour out, and added 1 tsp. of VWG, and put back more flour to get back to my weight of 536g.  Does that seem about right?  Thanks!


What you did was just fine. FYI, There is a calculator for VWG which member Red November was kind enough to put together.  You can find it at http://foodsim.unclesalmon.com/.

Matt
« Last Edit: March 15, 2013, 09:56:29 AM by Pete-zza »

Offline cptbingo2000

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Re: Gluten question...
« Reply #2 on: September 10, 2009, 10:18:21 AM »
Thanks.  I had actually looked at that calculator, but frankly it's a little confusing.  ???  :-[

Online Pete-zza

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Re: Gluten question...
« Reply #3 on: September 10, 2009, 10:42:23 AM »
cptbingo2000,

What is perhaps confusing you is that you don't have a percent in mind for the protein content of the combined flour and VWG mix. For example, people who want to boost the protein content of KABF will often use 14.2% as the target protein content for the mix, which is the protein content of a typical high-gluten flour. Using 14.2% in your case as an example, here are the steps you would follow to use the Mixed Mass Percentage Calculator:

1. Find the King Arthur Bread flour in the substance A pulldown menu.

2. Find the Hodgson Mill Vital Wheat Gluten in the substance B pulldown menu.

3. Enter the number 536 (grams) into the Mass box.

4. Enter the number 14.2 (%) into the % box.

5. Click on the background. You should see the number 521.0835 (grams) in the MassA box and the number 14.9165 (grams) in the MassB box. To convert 14.9164 grams of the Hodgson Mill VWG to teaspoons, divide 14.9154 by 28.35 (to convert to ounces) and then divide that number by 0.1058201 (one teaspoon equals 0.1058201 oz.). In your case, the volume measurement is 4.97 teaspoons, or 5 teaspoons rounded out.

Peter


 
« Last Edit: December 12, 2009, 07:20:57 PM by Pete-zza »

Offline cptbingo2000

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Re: Gluten question...
« Reply #4 on: September 10, 2009, 02:32:59 PM »
Ahhh.  Crystal clear.  Seems I way underestimated.  I have never added gluten before, and definitely didn't want to overdo it.  Thanks guys, I'll let you know how the pie turns out tonight.  Using Escalon 6 in 1 (with spices/sugar added), Ezzo Pepps, and Polly-o whole and skim mixed.

Offline torontonian

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Re: Gluten question...
« Reply #5 on: December 17, 2009, 04:04:16 PM »
Where can I find this mixed mass calculator? Its not under tools.

I just bought some VWG and want to experiment with protein mix.

Thanks,
Josh

Offline torontonian

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Re: Gluten question...
« Reply #6 on: December 17, 2009, 04:05:12 PM »
Ignore my last post. It was right there after I hit post....

Quote
FYI, There is a calculator for VWG which member Red November was kind enough to put together.  You can find it at http://foodsim.unclesalmon.com/

« Last Edit: March 14, 2013, 06:22:31 PM by Pete-zza »


 

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