How much gluten to add to one cup breadflour to make high protein flour?

[eric22]

Just a rough guess is all.  I made some great pizza yesterday by adding couple of tablespoons to make 4 cups of flour.

[Matthew]

Just a rough guess is all.  I made some great pizza yesterday by adding couple of tablespoons to make 4 cups of flour.

You may find this handy;

http://www.pizzamaking.com/forum/index.php/topic,8164.0.html


Matt

[tapco1]

Eric - You may want to look for some Vital Wheat Gluten from Red mills. The protein content is very high about 75%. I add about 3 tablespoons to my bread flour per cup.

King Arthur's unbleached Sir Lancelot High Gluten flour makes a very good pizza. It's protein content is 14%+ (Order # 3332) You don't need to add Vital Gluten to this Flour

[rsimon719]

Eric - You may want to look for some Vital Wheat Gluten from Red mills. The protein content is very high about 75%. I add about 3 tablespoons to my bread flour per cup.

King Arthur's unbleached Sir Lancelot High Gluten flour makes a very good pizza. It's protein content is 14%+ (Order # 3332) You don't need to add Vital Gluten to this Flour

WOW 3 Tbsp?  That's a lot isn't it? I would think that your protein % is way over 14% at that point. I have seen 1 Tbsp per cup as a guide but I use KASL so I don't have to worry about it.

[Pete-zza]

Maybe tapco1 meant three teaspoons for one cup of bread flour. I don't know how tapco1 measures out a cup of flour, that is, with a "heavy" hand or a "light" hand, or possibly something in between, but three tablespoons of Bob's Red Mill VWG weighs around 0.79 ounces. I estimate that that amount of VWG will increase the protein content of one cup of bread flour (I use the King Arthur bread flour for the calculation) to around 21.4%.

Peter

[rsimon719]

Peter, that is what I was thinking.. well over 14% so maybe teaspoons were meant, but I was looking for clarification. 

[Pete-zza]

Peter, that is what I was thinking.. well over 14% so maybe teaspoons were meant, but I was looking for clarification. 

Even if you add three teaspoons of VWG to one cup of bread flour (KABF) measured out with a "medium" hand you will end up with a protein content for the blend of around 15.6%.

Peter

[eric22]

You may find this handy;

http://www.pizzamaking.com/forum/index.php/topic,8164.0.html


Matt